Basil Pesto Chicken

On Focaccia  Bread!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: No cooking required

8 inch round Focaccia bread
4 cups cooked chicken breast, chunks
2 cups marinated artichokes, drained
1/4 cup red onions, small dice
1 cup fresh mozzarella, cubed
2 tbsp parsley, chopped
12 large basil leaves
1/2 cup mayonnaise
1/4 cup olive oil
1 clove of garlic
2 tbsp + 3 tbsp Pignoli nuts
1/4 cup Parmesan cheese, grated
3 cups arugula
2 tomatoes, sliced

Cooking Tools

Food processor
Medium mixing bowl


In a food processor, add; olive oil, basil leaves, garlic, mayonnaise, Parmesan cheese, 2 tbsp Pignoli nuts.  Pulse on high until minced.  In a mixing bowl, add; cooked chicken, marinated artichokes, cubed mozzarella cheese, parsley, 3 tbsp Pignoli nuts, red onion and the Basil Pesto Mayonnaise, mix well.  Slice Focaccia round in half and place the chicken salad on the bottom half of the round, however high you like.  Place arugula and tomato slices on the chicken salad, then place the top half of the Focaccia.  Slice into 4 wedges.
Serves 4

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