My husband loves this dish warm with either zucchini noodles or spaghetti squash. So I figured why not make it a cold dish as well. It was a hit!
Chicken Pesto Salad
1-2 chicken breast, cubed and cooked in coconut oil
3 tbs pine nuts
1/4 cup artichoke hearts
6 cherry heirloom tomatoes, cut in half
Lettuce or lettuce cups
Mix together with pesto and serve.
1/4 cup pine nuts, cashews or other nuts
1-2 large handful of basil or arugula
Pinch of salt
Option to add 1 garlic clove
Blend in food processor until smooth