You are here: Home » Recipes » Cheesy Chicken Salad with Roasted Banana Peppers and Pesto Cheesy Chicken Salad with Roasted Banana Peppers and Pesto Yield servings PrintEmail Ingredients 3 cups rotisserie cooked chicken, torn1 cup shredded provolone cheese8 ounces softened cream cheese1/2 cup mayonnaise1 teaspoon salt1/2 teaspoon pepper1 tablespoon fresh parsley4 large whole mild roasted banana peppers12 crostini slices1 cup chopped yellow tomato1/4 cup chopped red onion1/4 cup olive oil1/2 teaspoon roasted garlic puree2 tablespoons red wine vinegar1/2 teaspoon salt1/2 teaspoon cracked black pepper1 cup chopped strawberries2 tablespoons balsamic vinegar1/4 cup cracked black pepper1/2 cup prepared pesto1/4 cup shredded parmesan cheese1/4 cup chiffonaded parsley Instructions Combine chicken and provolone. Mix in cream cheese, mayo, salt, pepper and parsley. Chill. Split peppers and place 2 halves in each dish, with three slices of crostini in a row between them. In a bowl, combine yellow tomato, red onion, olive oil, garlic, vinegar, salt and pepper. Set aside. In a bowl, combine strawberries, balsamic vinegar and pepper. Set aside. 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.