Ingredients
- 3 cups Cooked Chicken Breast, diced
- 1/3 cup Mayonnaise
- 2 tbsp Sour Cream
- 1 tbsp Fresh Lemon Juice
- 1 tsp Italian Seasoning
- 1/2 tsp Garlic Powder
- 1/2 cup Sundried Tomatoes in Oil, drained and chopped
- 1/4 cup Kalamata Olives, sliced
- 1/4 cup Parmesan Cheese, finely grated
- 1/4 cup Fresh Basil, thinly sliced
- 2 tbsp Pine Nuts, lightly toasted
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- In a large bowl, whisk together the mayonnaise, sour cream, fresh lemon juice, italian seasoning, and garlic powder until the dressing is smooth and well seasoned.
- Season with salt and black pepper. Give the dressing a quick taste and adjust as needed.
- Add the diced cooked chicken breast and toss until every piece is evenly coated.
- Fold in the chopped sundried tomatoes and sliced kalamata olives. Stir gently until they are distributed throughout the salad. The oil from the sundried tomatoes adds extra richness to the dressing as you mix.
- Sprinkle in the grated parmesan cheese and toss to combine.
- Add the sliced fresh basil and toasted pine nuts. Give the salad one final gentle fold so the basil stays fresh and the pine nuts stay whole.
- Serve immediately or cover and refrigerate for up to a few hours. This salad is delicious on ciabatta bread, in a wrap, or served alongside a simple arugula salad.
Nutrition
Serving: 1servingCalories: 358kcalCarbohydrates: 7gProtein: 33gFat: 22g
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