This is an old recipe from the Foraged Dish — originally posted in 2016. But the original recipe was a bit more complicated, so when I revisited it this year, I decided to make some edits. As long-time readers may know, I am a sucker for anything pesto. I often keep store bought pesto around, but if you’re feeling ambitious (or your basil plants are out of control), make your own. This one is perfect for a picnic on a hot summer day, and the leftovers make a great lunch in the middle of a work day.

Pesto Chicken Salad with Summer Veggies

Published July 1, 2020 by Caitlin Sherwood

Serves: 6 | Active Time: 30 minutes

Ingredients:

2 zucchini

1 tablespoon cooking oil, such as avocado

Salt

1 cup cherry tomatoes, sliced in half

1 pound chicken, cooked and diced into bite sized pieces

1/2 cup black olives, sliced in half

1/3 cup feta cheese crumbles

1/2 cup pesto sauce

Optional: 2 cups baby arugula for serving

Optional: basil leaves for garnish

Directions:

Preheat oven to 450°F. Slice zucchini into bite-sized pieces, and toss in oil. Sprinkle with a pinch of salt. Roast zucchini for 15-20 minutes, until browning on the edges. Set aside to cool. (Note: Too hot to turn on the oven? You can slice the zucchini into strips and grill them. Dice into bite-sized pieces after they cool).
While zucchini cools, prep the rest of the chicken salad: in a large bowl, combine diced, cooked chicken, halved cherry tomatoes, sliced olives, feta cheese crumbles. Add zucchini and pesto sauce, and stir until everything is well mixed and coated in pesto.
To serve, place a handful of arugula on each plate, and then top with several spoonfuls of chicken salad. Garnish with basil leaves.

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Summer is young and I can already tell it's going to be a hot one. I'm all skirts and tank tops during the week, and headed to the mountains for cooler air on the weekend. You know that saying "cool as a cucumber?" I think I know why they say that: when it's blazing hot outside, cucumbers are the best thing for cooling you down.

Actually all of the flavors in this salad will cool you down: heirloom cherry tomatoes, freshly squeezed lemon juice, parsley, and crunchy radishes.

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Fresh, cooling — just the salad you need this summer.

Serves: 8 | Total Time: 20 minutes

Ingredients:

1 cucumber
1 pint of heirloom cherry tomatoes (regular cherry tomatoes will work as well)
1/4 cup parsley (Change it up: minced parsley or basil also work well)
5 radishes
1 red bell pepper
1 lemon
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
Salt & pepper

Directions:

Wash the vegetables and dice into 1-centimeter pieces. Toss in a large salad bowl. Mince parsley.
Drizzle with olive oil, balsamic, lemon juice. Sprinkle with salt & pepper. Toss to combine again. Serve.

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