Serafina Chicken Salad with Sun Dried Tomatoes
I made the chicken and pesto beforehand. See the links below (in the recipe notes) for the recipes. You may wonder why I add 2 types of tomatoes and 2 types of nuts. I love the freshness the cherry tomatoes add and I also love both the toasted pine nuts and chopped pecans for flavor and texture. Feel free to just add one of each.
Servings: 4
Ingredients
- 4 to 5 cups Romaine lettuce chopped or shredded
- 1 to 2 cups arugula or mesclun greens chopped
- 3 large cooked roasted chicken breasts cubed
- 1/4 cup sun dried tomatoes chopped
- 1/4 cup fresh cherry tomatoes sliced in half, optional (adding for freshness)
- 1/4 to 1/2 cup golden raisins
- 1/4 to 1/2 cup pickled red onions chopped, recipe down below
- 1/4 cup toasted pine nuts
- 1/3 cup chopped pecans optional
- 1 to 2 cups basil and arugula pesto recipe link down below
Instructions
- You can find recipe links and instruction for the chicken, pickled red onions and the pesto down below. Once you have everything cooked and prepped and chopped, combine together in a large mixing bowl. Add the pesto (start with a little) and mix together until everything is coated in the pesto. Add as little or as much as you want. Taste and adjust anything as needed.
- Divide into bowls and garnish with more pine nuts and chopped pecans if desired. Serve and enjoy!
Notes
For the chicken: You can make my whole roast chicken, my skillet roast chicken, you can marinate your chicken and pan fry, or you can cook your chicken breast (from frozen) in a pressure cooker or instant pot.
Click here for my Basil + Arugula Pesto recipe.
Click here for my Quick Pickled Red onions recipe.