4 6 oz chicken breasts
1 jar Racconto Sriracha Pesto
1/2 cup carrots, shredded
1 Tbsp green onion
1 Tbsp chopped red onion
2 tsp Dijon mustard
5 Tbsp mayonnaise
2 Tbsp honey
2 tsp Racconto Balsamic Vinegar
1 tsp Racconto Extra Virgin Olive OilPaprika
Garlic powder
Black pepper

Rub chicken breasts with Sriracha pesto. Grill chicken until tender and fully cooked. Chop into small bite size pieces. In a large mixing bowl, combine all remaining ingredients and mix well. Add diced chicken and mix again. May be made a day in advance.