Weather: 41 degrees, sun staying up later and later

Springtime in Alaska is confusing for my palate. This time of year is notoriously called “Break Up” because the ice is gradually breaking up and the snow is slowly, but surely, melting. It’s a sloshy, wet, muddy time of year. Sometimes the snow will melt, then refreeze, then melt, and refreeze… leaving slippery ice everywhere. There are days when I’m craving a big, fresh green salad (because it’s the middle of April), then I look outside to the snow-covered yard and think maybe a hearty, steaming soup would be a better option. The weather plays tricks on me. Or maybe it’s my mind playing the tricks.

Pesto just screams springtime to me. Having leftover homemade pesto on hand is a real treat. It adds vibrancy to even the most basic food and to my winter-weary palate. Take this chicken salad, for example. A couple of tablespoons of pesto and the standard chicken salad is elevated into something seasonal and extraordinary.

Pesto Chicken Salad


Yields: 2-4 servings

  • 2 chicken breast halves, cooked and chopped
  • 2T mayonnaise (possibly more)
  • 2T [pesto|]
  • squeeze of lemon (optional)
  • salt and pepper to taste
  • For Sandwich:
  • bread or croissants (I used multigrain bread)
  • leafy lettuce
  • tomatoes, sliced

Mix all ingredients together in a bowl until well combined. If necessary, add more mayo until the desired consistency is achieved. Cover and refrigerate until ready to serve.




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