Pesto chicken salad

  • 2 skinless chicken breasts
  • 1 cup basil
  • Juice of half a lemon
  • 1/4 cup shelled pistachios
  • 3/4 cup olive oil
  • 1/4 cup mayo
  • Sprinkle of red pepper flake
  • To serve: halved avocados

Preheat your oven to 350 degrees Fahrenheit. Pat the chicken dry and then sprinkle  each one liberally with salt and pepper. 

Place the chicken breasts on a greased and foil-lined baking sheet. Roast the chicken in the oven for ~20 minutes, flipping them halfway through roasting. When the chicken is done, remove it from the oven and allow it to cool.

While the chicken is roasting make the pesto by combining the basil, lemon juice, and pistachios in a food processor. Slowly drizzle in the olive oil until the pesto comes together. Stir 1/2 cup of the pesto with all of the mayo and a pinch of red pepper flake to make the sauce for the chicken salad.

Cube the chicken into bite-sized pieces. Gently fold the chicken into the pesto sauce. To serve fill each well of the avocado halves with a generous scoop of the chicken salad.