Keto Walnut Pesto Chicken Salad

Serves 2

Leftover chicken is the star in this pesto dish made with walnuts instead of the traditional pine nuts. We love how transformative a fresh sauce like this makes plain old leftover chicken, that we’re cooking up chicken just to have the leftovers!

Prep Time: 10 minutes
Cooking Time: 0 minutes

Ingredients:

Walnut Pesto:
4 tablespoons olive oil
½ cup chopped walnuts
4 cups fresh basil
2 teaspoons sea salt
1 garlic clove
1 tablespoon fresh lemon juice
Chicken:
2 4-ounce boneless & skinless chicken thighs, cooked, cooled & minced

Instructions:

Add all pesto ingredients to a blender or food processor and pulse until all is well combined with a nutty texture, scraping down the sides of the bowl as needed.

Pour into a bowl and toss with minced chicken thigh until all of the chicken is coated in pesto.

Serve with your favorite low carb and keto veggies, storing any leftovers in a glass container in the fridge for up to one week.

Calories: 488
Carbs: 4
Net Carbs: 1
Protein: 27
Fat: 42

Keto Walnut Pesto Chicken Salad

More Recipes

Lemon-Raspberry Whoopie Pies (RK Product)

No-Churn Watermelon Lime Ice-Cream (RK Product)

Keto Floral Focaccia