Marshall Field's Marketplace Deli Pesto Pistachio Chicken Salad
- 1 pound grilled boneless chicken breast, cooled, thinly sliced (weigh after cooking)
- ½ cup thinly sliced celery
- ½ cup sliced Granny Smith apples (seeded and quartered, then sliced)
- ¼ cup finely sliced red onions
- ½ teaspoon plus 1/8 teaspoon kosher salt (divided)
- 1 teaspoon freshly ground black pepper (divided)
- ¼ cup pistachio nuts, chopped, plus pistachio nuts for garnish (divided)
- 1 tablespoon chopped garlic
- ¼ cup loosely packed fresh basil leaves
- ¼ cup loosely packed fresh cilantro leaves
- ¼ teaspoon hot pepper sauce
- 1 cup mayonnaise.
Directions:
- In a large bowl, toss together chicken, celery, apples, red onions, teaspoon salt and teaspoon pepper. Chill.
- For dressing: In a food processor combine ¼ cup chopped pistachios, garlic, basil, cilantro, remaining 1/8 teaspoon salt and remaining ½ teaspoon pepper, hot pepper sauce and mayonnaise and mix until smooth.
- Pour dressing over salad and toss to coat.
- Garnish with the remaining pistachio nuts.
Makes 6 to 8 servings.