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Pistachio and Chicken Salad

Decadent Pistachio and Chicken Salad


2 cups fresh basil,

1/2 cup EVO,

1/3 cup pistachio,

1 clove garlic minced,

1/4 tsp salt,

2 organic free-range chicken breasts.

Pulse the pistachios in a food processor until they are broken up, add the basil, pulse until chopped, add the garlic, salt. With the processor on add the olive oil. Add a touch more oil for desired consistency. I like my pesto a bit chunky, so I don't over process it. Poach the chicken breasts. Allow to cool fully. Slice chicken and mix with pesto. Any left over pesto can be used as a salad dressing, refrigerated for up to 7 days or frozen for future use.

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