Have leftover rotisserie chicken but not quite sure what to do with it? Cranberry Pesto Chicken Salad is simple, quick and compliments the rotisserie chicken flavor we all know and love!
Honestly, this Cranberry Pesto Chicken Salad is my current food obsession. It can be enjoyed in so many ways! My top two ways to serve it is as a dip and as a grilled sandwich! When serving it as a dip I like to pair it with tortilla chips and fresh veggies. It’s so fresh this way, perfect for the summer! When serving it as a grilled sandwich I love to make it with sourdough bread and sliced mozzarella cheese! Sometimes I use a little extra pesto as a spread. In addition re-purposing food is so important because I absolutely dislike wasting food.
Ingredients:
- 2 1/2 cups shredded rotisserie chicken
- 1/4 cup finely chopped red onion
- 1/2 cup finely chopped celery
- 1/3 cup dried cranberries
- 1/4 cup mayo
- 1/3 cup pesto
- salt and pepper to taste
Directions:
- Shred chicken into small bite size pieces. Chop and measure out all the other ingredients.
- Toss shredded rotisserie chicken, red onion, celery, dried cranberries into a large mixing bowl.
- Using a measuring cup add and mix mayo and pesto together. Then add salt and pepper to taste. I usually use around 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
- Add pesto sauce to the large mixing bowl and mix everything thoroughly to distribute the sauce evenly.
- Take a little taste test and see if it needs more salt and pepper.
- Enjoy!
Notes:
- I use Barilla Rustic Pesto Sauce for this recipe!
- Want to see more from The Frugal Virgo? Follow me on Pinterest!
- This chicken salad is also wonderful on top a salad!
- Pair this with my delicious Boozy Blueberry Lemonade for a light refreshing meal!
