Mexican Chicken Salad with Pumpkin Seed Pesto

Ingredients

• 2-1/2 cups shredded cooked chicken 
• Pumpkin seed pesto (see recipe below) 
• 6 DOLE® Romaine Lettuce leaves 
• 1 DOLE Banana, peeled and sliced 
• 1 cup julienned DOLE Carrots 
• 2 tablespoons hulled pumpkin seeds 
• 6 lime wedges

Directions

1. Toss shredded chicken with pumpkin seed pesto, set aside.
2. Place romaine lettuce leaves on six serving plates. Top with carrot julienne and chicken mixture. Sprinkle with pumpkin seeds and serve with lime wedge.

Pumpkin Seed Pesto:  Combine 1 cup cilantro, 1 DOLE Banana, 1 stemmed and seeded poblano, ½ cup hulled pumpkin seeds, 1/3 cup sliced DOLE Green Onions, 2 tablespoons lime juice, 2 tablespoons lime peel, 1 teaspoon chopped garlic, and cumin in food processor. Cover; blend until a paste. Season with salt, to taste.