Tomato Avocado Melts with Artichoke-Spinach Pesto
with apple butter lettuce salad

Name: Tomato Avocado Melts with Artichoke-Spinach Pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Rotisserie chicken, shredded; 1 head Lettuce, green; 1 to 2 Avocado, sliced; 1 1/2 cups Homemade artichoke-spinach pesto (ingredients listed separately); 1/2 can Artichoke hearts (14 oz / 397 g), drained; 2 cups Baby spinach, loosely packed; 1 clove Garlic, peeled; 2 Tbsp Walnuts; 2 Tbsp Oil, olive; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/4 lb Cucumbers, English or Persian, sliced or chopped (substitute normal cucumbers); 1 Apples, sliced or chopped (my fave are honey crisp or pink ladies); 1 head Lettuce, butter, washed and dried (substitute green lettuce); 2 tsp Mustard, Dijon; 1 1/2 Tbsp Vinegar, apple cider; 3 Tbsp Oil, olive

Active: 20 Total: 30

Original GF Paleo Vegetarian

Tomato Avocado Melts with Artichoke-Spinach Pesto

Cuisines

American

Ingredients

Metric

Servings:

Chicken Melts with Artichoke-Spinach Pesto:

Rotisserie chicken - 1/2 , shredded
Lettuce, green - 1 head
Avocado - 1 to 2 , sliced
Homemade artichoke-spinach pesto - 1 1/2 cups (ingredients listed separately)

Artichoke-Spinach Pesto:

Artichoke hearts (14 oz / 397 g) - 1/2 can , drained
Baby spinach - 2 cups , loosely packed
Garlic - 1 clove , peeled
Walnuts - 2 Tbsp
Oil, olive - 2 Tbsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp

Apple & Cucumber Butter Lettuce Salad:

Cucumbers, English or Persian - 1/4 lb , sliced or chopped (substitute normal cucumbers)
Apples - 1 , sliced or chopped (my fave are honey crisp or pink ladies)
Lettuce, butter - 1 head , washed and dried (substitute green lettuce)
Mustard, Dijon - 2 tsp
Vinegar, apple cider - 1 1/2 Tbsp
Oil, olive - 3 Tbsp

Prep

Make pesto - {Double if making Wednesday's pasta and save half} Place artichoke hearts, spinach, garlic, walnuts, olive oil, salt and pepper into a food processor. Pulse until thickened. If it's not 'saucy' enough, add more olive oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
Rotisserie chicken - {May already be done from Monday's dinner} Take meat off the bone and shred. Use knife and fork or just hands. (Can be done up to 3 days ahead)
Lettuce - Separate leaves for chicken wraps.
Avocado - Slice.
{For salad} Cucumbers / Apples / Butter lettuce - Prep as directed.

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Make

Toss chicken with pesto. Spoon into lettuce and then top with avocado. Enjoy as wraps.
Whisk together Dijon, vinegar, and olive oil. Season with salt and pepper. Toss vinaigrette with cucumbers, apples, and lettuce. Enjoy a side of salad with wraps.

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