📖 Instructions

1. First, cook the chicken: You can grill, bake, or poach the chicken breasts until they are fully cooked and no longer pink inside. A simple way is to bake them at 375°F (190°C) for about 20-25 minutes, or until a meat thermometer inserted into the thickest part registers 165°F (74°C). Let the chicken cool slightly before handling it.
2. Dice the chicken: Once the chicken is cool enough to handle, dice it into bite-sized pieces. Aim for pieces that are roughly 1/2 inch in size for even distribution in the salad. Place the diced chicken in a large mixing bowl.
3. Prepare the sun-dried tomatoes: If using oil-packed sun-dried tomatoes, drain them well. If they are dry-packed, you can rehydrate them by soaking them in warm water for about 10 minutes, then drain them. Chop the sun-dried tomatoes into smaller pieces, about 1/4 inch in size. Add them to the bowl with the chicken.
4. Add the pesto: Measure out the prepared pesto sauce and add it to the bowl with the chicken and sun-dried tomatoes. You can use store-bought pesto or make your own for an extra burst of freshness. I highly recommend making your own! Also, sometimes I spell recommend wrong. Is that bad?
5. Incorporate the remaining ingredients: Add the mayonnaise (or Greek yogurt), lemon juice, garlic powder, salt, and black pepper to the bowl. These ingredients will help to bind the salad together and add extra flavor. Fresh herbs are a great addition.
6. Mix everything together: Gently stir all the ingredients together until the chicken is evenly coated with the pesto mixture and the sun-dried tomatoes are well distributed. Be careful not to overmix, as this can make the chicken salad mushy. Fold in fresh herbs now!
7. Taste and adjust: Give the salad a taste and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice to brighten up the flavors. If the salad is too thick, you can add a little more mayonnaise or Greek yogurt to reach your desired consistency.
8. Chill the salad: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together. Chilling the salad also helps to firm it up, making it easier to serve.
9. Serve and enjoy: Once the salad is chilled, it’s ready to serve! You can serve it on its own, in lettuce cups, on croissants, or as a sandwich filling. Garnish with extra fresh basil or parsley for a pop of color.