Cheesy Chicken Salad with Roasted Banana Peppers and Pesto

  • Yield servings


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



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