PESTO CHICKEN SALAD

By akselden

Ingredients

• 12 boneless, skinless chicken breast halves
• 2 cups chopped celery
• 1/2 cup dried cranberries
• 1/2 cup chopped scallions
• 1/2 cup plain nonfat yogurt
• 6 ounces pesto (recipe follows)
• 3 large red or yellow tomatoes, cut into 1/2-inch slices
• chives and mint leaves for garnish
• PESTO
• 1/4 cup packed fresh basil leaves
• 3 cloves garlic
• 3 tablespoons pine nuts
• 2 to 3 tablespoons extra virgin olive oil
• salt and freshly ground black pepper to taste

Preparation

Step 1

1. 1. Season the chicken with salt and pepper. Grill over hot coals or broil until cooked through. Remove from heat and let stand for 30 to 40 minutes. Cut chicken into 3/4•inch cubes.
2. Mix all ingredients except tomatoes together in a large bowl and chill for at least 30 minutes.
3. Pack chicken salad into a cup or ramekin and unmold onto 12 individual chilled plates. Top each mound with a slice of tomato and garnish with chives and mint.

PESTO
Put all ingredients in a blender and -blend until smooth. Refrigerate for 8 hours so the flavors can develop.