Ingredients

The following ingredients have 8 Servings
  • 2 pounds cooked chicken (diced small)
  • 1½ cups pesto (homemade or store-bought)
  • 10 ounce frozen chopped spinach, thawed and squeezed dry
  • 3 tablespoons lemon juice
  • 1¼ cups mayonnaise
  • ¾ teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper

Instruction

  • Place the chicken in a large bowl; set aside.
  • Place the pesto, spinach and lemon juice in a food processor or blender and puree until combined and smooth. Add the mayonnaise and puree again for about 5 to 10 seconds to combine.
  • Pour the pesto mixture over the chicken, add the salt and pepper, and stir to completely coat all of the chicken. Serve on your croissants or your favorite bread. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.