Kale Pesto Chicken Salad

This super easy chicken salad is loaded with fabulous flavor! Not to mention, it's KETO friendly! Low in carbs, packed with antioxidants and healthy fats, high in protein from both plant and animal sources, what's not to love???

While pesto is typically made with basil, my poor little basil plant is growing super slowly as I have picked its leaves off twice already. So I have been supplementing with lots of fresh Tuscan kale leaves as well as loads of Italian parsley. The combination makes a vibrant green pesto that tastes great and has even more nutrition.

I always leave the Parmesan cheese out of my pesto. I add cheese when I serve the dish. If you want to add the cheese earlier, no problem!

To make the chicken salad, I simply slathered the freshly made pesto all over the chopped chicken breast meat. No mayo, nothing else was added. If you're a mayo fanatic, just add a heaping spoonful to the pesto and mix well.


2-3 large garlic cloves, peeled
1/2 cup walnut pieces
1/4 cup raw pumpkin seeds (pepitos)
1 teaspoon sea salt
1 handful basil leaves
1 small handful Italian parsley
1 bunch baby Tuscan kale leaves
1/2 cup extra virgin olive oil
Parmesan cheese, for serving (optional)

In the bowl of a food processor, add garlic, nuts, and salt. Pulse until finely ground, but not a paste. Add the rest of the ingredients, except cheese, and pulse until everything is finely chopped and well blended. Store pesto in the fridge for several weeks, or in the freezer for several months. (Do not add the cheese if you plan to freeze it.)

To make chicken salad, chop some roasted chicken breast into bite-sized pieces. Slather on as much pesto as you like. Serve on crackers as an appetizer, or on a brioche bun for lunch, or toss on a salad or over hot pasta for dinner. So many options!!! Enjoy!