Grilled Chicken and Artichoke Salad with Rosemary Pesto

Ingredients for Rosemary Pistachio Pesto:

- 1/2 cup fresh cilantro
- 1/2 cup pistachios
- 4 sprigs fresh rosemary
- Sea salt to taste
- 1/4-1/2 cup olive oil (depending on how thick you like your pesto!)

Other ingredients needed for the salad:

- 1 14oz can artichoke hearts, diced - 2 chicken breasts, cooked + diced

Directions for Pesto:
1. Put all ingredients for pesto except olive oil into a blender or food processor

2. Then, while the blender or food processor is blending on low, slowly add in the olive oil until you reach your desired consistency

3. Put pesto into a glass jar and set aside Directions to put together salad:

  1. Dice raw chicken breasts into1 inch pieces

  2. Season chicken breasts with sea salt and pepper

  3. Oil a grill pan (or heat up the grill!) and cook chicken until done

  4. Place cooked chicken into a large bowl with diced artichokes

  5. Pour about 1/4 cup pesto into the bowl and mix well (add more pesto if you’d like!)

  6. Season with more sea salt if needed

  7. Serve immediately warm or store in the fridge and eat it cold later! The pesto will harden in

the fridge a little since it’s made with olive oil, so when you’re ready to use it, just run the jar under warm water or let it sit out for a few minutes before digging in!