Pesto Chicken Salad

Directions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper. 
2. Add the chicken to a bowl and add the lemon juice, salt, avocado oil, and a few turns of black pepper. Mix well with your hands to get the chicken fully coated. 
3. Bake the chicken for 20-25 minutes, until the internal temperature reaches 165°F. 
4. Remove the chicken from the oven and let cool slightly. 
5. While the chicken cools, add the olive oil, lemon juice, rice vinegar, capers, caper juice, garlic clove, Dijon mustard, basil, hummus, nutritional yeast, and a few turns of black pepper to the bowl of a food processor. Pulse until it forms a dressing, then transfer the dressing to a jar.
6. Transfer the chicken to the food processor and pulse until it’s shredded. You may need to nudge the chicken with a spatula some so the meat at the bottom doesn’t form a paste. 
7. Place the chicken into a new mixing bowl and pour some of the dressing over. Mix well to combine, adding more dressing as needed until you reach the texture you want. 
8. Serve on toast, on a cracker, or on a lettuce wrap.