Light and Fresh Basil Pesto Chicken Salad

Chicken salad is a classic dish you can find at almost any bridal shower and baby shower! I have never been a huge fan, so I thought I would change things up a bit with a new idea for "chicken salad." This is not the sloppy mayonnaise salad you have come to know. It has a bit of tang from the sour cream, richness from the lemony basil pesto, bright acidity from the fresh lemon, a pop of sweetness from the fresh corn, and a crunch from the roasted sunflower seeds. Instead of poached chicken, this one is made with grilled chicken for a touch more smoke and flavor.

I like to serve this at room temperature, but you can also serve it cold. The secret is in the Lemony Basil Pesto! It really brightens up the traditional salad.

Light and Fresh Basil Pesto Chicken Salad

Ingredients

2 boneless skinless chicken breasts
1/4 cup sour cream
1/4 cup Lemony Basil Pesto
2 tablespoons fresh lemon juice; optional
1 tablespoon olive oil
1/2 pint cherry tomatoes; about 1 heaping cup
1 heaping cup fresh or frozen corn (not canned)
1/4 cup sunflower seeds
salt and pepper to taste

Instructions

*Grill the chicken bread on an indoor or outdoor grill and allow to sit for at leaf 10 minutes before cutting; if you don't have a grill you can simply cook the chicken any way you like it!
*Place the corn in a skillet over medium heat; stirring frequently until the corn and slightly softened
*Allow to cool at room temperature
*Chop the chicken into about 1/2 inch cubes and place in a large bowl along with the cooked corn
*In a small bowl stir together the pesto and sour cream until smooth
*Pour the pesto/sour cream mixture over the chicken and corn
*Cut the tomatoes in half; about 1/2 inch pieces
*Toss the tomatoes into the chicken mixture
*Drizzle in a tablespoon of olive oil
*Squeeze in some fresh lemon juice if you choose
*Add salt and pepper to taste
*If the mixture is too thick add a little more olive oil
*Add more or less of any ingredient you like!