Low-carb chicken pesto salad with olives and peas from Kalyn's Kitchen by Kalyn Denny

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Notes about this recipe

  • mharriman on August 09, 2019

    Delicious. We have a huge, beautiful basil crop in our backyard herb garden this summer, so I was looking to use some of it before more time passed. This was great for a hot summer day when I didn’t want to spend any time over a hot stove. The rotisserie chicken meat and the food processor pesto (linked in this recipe) made that happen. I omitted the green olives and just went with adding the green onions and peas. The pesto was particularly tasty. I used light mayo. The lemon juice was a nice addition. I froze half of the pesto for a later use.

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