I often pride myself on being super efficient and this is one of those situations where I felt proud about re-using little tidbits of other things in new things – you with me? Last week I made this yummy Salmon & Pesto Gnocchi Dinner and had a bunch of pesto left over.
I had already made a ton of shredded chicken in the slow cooker for my lunch time salad all week (2 breasts, a spoonful of Better Than Bouillon, water to cover the chicken – on low for 8 hours or high for 4 hours, shred with forks) but partway through the week I was ready for a change, so to spice the chicken up one I decided to use the pesto.
My salad started with a handful of baby spinach tossed in a homemade vinaigrette of grape seed oil, white balsamic, and grainy mustard whisked with a fork. I sprinkled on some roasted diced sweet potato, and finished it off with half of an avocado cubed.
Then I made my chicken – which was literally some heated up shredded chicken from my big batch in the fridge, mixed with one big spoonful of pesto. I heaped that on my salad and YUM.
Another day I mixed the whole salad together as opposed to layering which was delish too!