Roasted Jalapeño and Cilantro Pesto Chicken Salad
After making our Jalapeño Cilantro Pesto (previous recipe provided), we wanted use this delicious sauce as dressing for a chicken salad!
¼ - ½ cup
Jalapeño Cilantro Pesto
2 Chicken breasts, butterflied
3 Teaspoon Olive oil (1- for brushing on the chicken, 2 - for using to cook the chicken)
2 Teaspoons Smokin' Chipotle seasoning blend
1 Lime, juiced
Here are the ingredients (lime and Olive oil not in picture) that you need to make this delightful Roasted Jalapeño Pesto Chicken Salad.
Butterfly the chicken breast then brush with olive oil. Sprinkle 1 teaspoon of Smokin' Chipotle seasoning on each breast - ½ per side. Let chicken sit for 10 minutes to marinate.
Pull out a skillet or a saute pan and add 2 teaspoons of olive oil. Get it nice and hot so the chicken sizzles when you place it in the pan. The chicken will cook fairly quickly since it has been butterflied - about 4-5 minutes per side.
Remove chicken from the pan and let it rest for 5 minutes or longer. Make sure to save the juices left over on your place so you can add it back into the chicken salad for added flavor.
Dice the chicken then add it to a mixing bowl. Add the juices from the pan and the Jalapeño Cilantro Pesto. Use at least ¼ of a cup, but you can add more if you like.
Lastly, squeeze the juice of a lime and mix well!
Enjoy and happy cooking!
Or, if you want a protein-packed breakfast follow these steps:
1 - Cup of Jalapeño Cilantro Pesto Chicken
2 - Eggs
1 - Tsp. Olive Oil
Add the oil to a sauté pan over medium-high heat. Add the chicken and cook just until it begins to sizzle. Crack the eggs on top of the chicken and cook for 1-2 minutes, then flip the mixture over and break open the yolk. Cook for another 30 seconds or until the whites are cooked.
Enjoy! A great breakfast to start your day!