Chicken Pesto Salad Recipe

Heat pesto and garlic in a small saucepan over low heat until garlic is heated through. Remove from heat, and stir in cream. Season to taste with salt and pepper. Cool.

Heat oil in a frying pan over medium heat. Season chicken with salt, pepper, and Italian seasoning. Fry, covered, until cooked through on both sides. Remove from pan, and set aside to rest 5 minutes. Chop.

Arrange lettuce, onion, apples, tomatoes, walnuts, and cranberries among four bowls. Top salad with chopped chicken. Serve pesto cream dressing on the side.

Recipe originally published in the May 2017 issue of Good Housekeeping Philippines.