Grilled Chicken With Basil Pesto Mayo

Sometimes something simple and quick is all that is needed for a satisfying meal. A few chicken tenders, some fresh basil and what ever mayonnaise  you have on hand will do. My garden produced some really great basil and arugula that is perfect for this sandwich. Pita bread makes it a very nice wrap.

Add tomatoes, fresh basil, fresh arugula, and pickles. The basil pesto was made by mixing 3 cups basil leaves in a food processor with 3 cloves of garlic and 1/2 cup extra virgin olive oil, then blended with 1/3 cup mayonnaise,  1 Tbsp apple cider vinegar and salt & pepper to taste. Of course this can be scaled down to suit your needs

I seasoned the chicken tenders with salt, fresh cracked black pepper, a little onion & garlic powder, Kirkland’s No Salt Seasoning, and extra virgin olive oil and allowed to marinate for a few hours. Marinating over-night is even better. The chicken tenders can be pounded out a bit before seasoning and marinating, however, these were very tender. Onto our heated grill they go!

At the half-way point, give them a little turn

When just about done, baste with some of the basil pesto mayo and continue to grill–smells awesome

The chicken was nicely grilled. Now to assemble our sandwich. Place a few chicken tenders onto warmed pita bread ( 30 seconds in the microwave) , add a little more of the basil pesto along with fresh basil leaves and fresh arugula

Add some tasty vine ripened tomatoes and sliced kosher dill spears, fold the pita bread and we have a great sandwich.

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