Cheesy Chicken Salad with Roasted Banana Peppers and Pesto

  • Yield: servings


3cups rotisserie cooked chicken, torn
1cup shredded provolone cheese
8ounces softened cream cheese
1/2cup mayonnaise
1teaspoon salt
1/2teaspoon pepper
1tablespoon fresh parsley
4large whole mild roasted banana peppers
12 crostini slices
1cup chopped yellow tomato
1/4cup chopped red onion
1/4cup olive oil
1/2teaspoon roasted garlic puree
2tablespoons red wine vinegar
1/2teaspoon salt
1/2teaspoon cracked black pepper
1cup chopped strawberries
2tablespoons balsamic vinegar
1/4cup cracked black pepper
1/2cup prepared pesto
1/4cup shredded parmesan cheese
1/4cup chiffonaded parsley


  1. Combine chicken and provolone. Mix in cream cheese, mayo, salt, pepper and parsley. Chill.
  2. Split peppers and place 2 halves in each dish, with three slices of crostini in a row between them.
  3. In a bowl, combine yellow tomato, red onion, olive oil, garlic, vinegar, salt and pepper. Set aside.
  4. In a bowl, combine strawberries, balsamic vinegar and pepper. Set aside.
  5. With a small ice cream scoop, divide chicken salad mixture onto each crostini on each plate. On each plate, top one scoop with the yellow tomato mixture, one scoop with the strawberry mixture, and one with pesto. Sprinkle with parmesan and parsley.