I had some leftover shredded chicken to use up and a batch of chicken salad seemed like a great way to repurpose my crock pot leftovers. A fresh bunch of basil was sitting alongside a giant jalapeno in my vegetable drawer and I had a little bit of pesto hanging out in there as well. This dinner came together quickly and was a perfect end to a busy Monday! It's a great dish to make on Sunday and enjoy for lunch all week!
Basil Jalapeno Chicken Salad
4-6 cups shredded chicken breast
1 jalapeno, seeded and chopped
1/4 red onion, chopped
2 Tbsp. basil pesto
Handful fresh basil, chopped
1/2 cup mayonnaise (I use Hellman's brand made with olive oil)
Salt + pepper, to taste
Olive oil for drizzling
In a large bowl, mix chicken, jalapeno, onion, pesto, basil and mayo. Season with salt and pepper. Serve with a drizzle of olive oil on top of kale, in lettuce cups, on cucumber slices- the options are endless!