If you are not a big fan of mayonnaise, this recipe is for you!

Chicken salad is one of my favorite summer meals, so easy, refreshing and satisfying. There are so many ways to make chicken salad, and this pesto chicken salad is a new twist on traditional mayonnaise based chicken salad. It’s also an excellent way to get your greens in without much effort.

Another way to make it is with avacado pesto – which is AMAZING! But it must be eaten immediately since avocado goes brown and loses it taste.

Pesto Chicken Salad

4 boneless organic chicken breasts
2 tablespoons coconut oil, melted
1/2-3/4 cup broccoli or avocado pesto

Preheat oven to 350. Place chicken breasts in a baking dish large enough for chicken to fit without overlapping.  Coat chicken with the oil  and sprinkle with salt and pepper Bake for 30 minutes or until no longer pink inside. Be careful not to over cook.

Remove from oven immediately and let cool. Chop or shred chicken. Place in a large bowl. Toss with pesto , adding additional pesto or oil as desired. Toss in some fresh chopped organic veggies – like tomatoes, red bell peppers, celery, onion, carrots or whatever you like!