📖 Instructions

1. Prepare the Chicken: If using pre-cooked chicken (like leftover grilled chicken), shred or dice it into bite-sized pieces. If starting with raw chicken breasts, season them with salt, pepper, and a little garlic powder. Grill, bake, or pan-fry until cooked through (internal temperature reaches 165°F or 74°C). Let cool slightly before shredding or dicing. Pro tip: a rotisserie chicken from the grocery store is a fantastic shortcut!
2. Make the Pesto (or Use Store-Bought): If making your own pesto, combine 2 cups of fresh basil leaves, 1/4 cup of pine nuts, 2 cloves of garlic, 1/2 cup of grated Parmesan cheese, 1/4 cup of olive oil, and salt and pepper to taste in a food processor. Pulse until smooth. Alternatively, use about 1/2 cup of your favorite store-bought pesto. If youre feeling adventurous, try adding a handful of spinach to the pesto for extra nutrients and a vibrant green color.
3. Prepare the Sun-Dried Tomatoes: If using oil-packed sun-dried tomatoes, drain them well. If using dry-packed, rehydrate them by soaking in warm water for about 15-20 minutes, then drain and pat dry. Chop the sun-dried tomatoes into smaller pieces. I really prefer the oil-packed ones because they're already soft and flavorful, but either kind will work just fine.
4. Combine the Ingredients: In a large bowl, combine the shredded or diced chicken, chopped sun-dried tomatoes, and pesto. Mix well to ensure everything is evenly coated. This is where you can start adding those optional extras I mentioned earlier: Kalamata olives, artichoke hearts, feta cheese, or whatever else your heart desires!
5. Add a Touch of Acidity (Optional): For a little extra zing, you can add a squeeze of lemon juice or a splash of balsamic vinegar to the salad. This helps to balance the richness of the pesto and sun-dried tomatoes. Start with a small amount and add more to taste.
6. Chill (Recommended): While you *can* serve the salad immediately, it tastes even better if you let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together and the salad to cool down. Plus, cold salad is just so refreshing!
7. Serve and Enjoy: Serve the Sun Dried Tomato Pesto Chicken Salad on its own, in lettuce wraps, on a bed of mixed greens, or as a sandwich filling. Garnish with extra basil leaves or a sprinkle of Parmesan cheese, if desired. It's also fantastic served with some crusty bread for scooping up every last bit of deliciousness. I sometimes like to add a sprinkle of red pepper flakes for a little heat, but that's totally optional.