Pesto Chicken Salad Recipe

Introduction

Pesto Chicken Salad is a fresh and flavorful dish perfect for a quick lunch or light dinner. Combining tender chicken with vibrant pesto and crisp vegetables, it’s both satisfying and easy to prepare.

Ingredients

• 2 cups cooked chicken, shredded or diced
• 3 tablespoons pesto
• 1 cup cherry tomatoes, halved
• 2 cups mixed greens

Instructions

1. Step 1: Cook the chicken thoroughly by grilling, baking, or pan-frying until fully cooked and no longer pink inside. Let it cool slightly, then shred or dice into bite-sized pieces.
2. Step 2: In a large bowl, combine the cooked chicken with the pesto, cherry tomatoes, and mixed greens. Toss gently to coat everything evenly with the pesto.

Tips & Variations

• For extra crunch, add toasted pine nuts or sliced almonds.
• Use fresh basil pesto for the best flavor or try sun-dried tomato pesto for a twist.
• Substitute grilled shrimp or turkey for a different protein variation.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the greens separate and combine just before serving. Reheating is not recommended as the greens may wilt.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pesto?

Yes, store-bought pesto works well and saves time, but fresh homemade pesto offers a more vibrant flavor.

Is this salad suitable for meal prep?

It is, but keep the greens separate from the chicken and pesto mixture to prevent wilting until you’re ready to eat.

Pesto Chicken Salad Recipe

Print Recipe

★★★★★

4.6 from 139 reviews

A vibrant and flavorful Pesto Chicken Salad featuring tender cooked chicken mixed with fresh cherry tomatoes, leafy greens, and aromatic pesto for a quick and nutritious meal.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken

• 2 cups cooked chicken breast, shredded or diced

Pesto

• 1/3 cup basil pesto (store-bought or homemade)

Vegetables

• 1 cup cherry tomatoes, halved
• 3 cups mixed greens (such as spinach, arugula, or lettuce)

Instructions

1. Cook the Chicken: Prepare chicken by cooking it thoroughly using your preferred method such as boiling, baking, or pan-searing until it reaches an internal temperature of 165°F (74°C). Let it cool slightly before shredding or dicing into bite-sized pieces.
2. Prepare the Salad: In a large bowl, combine the cooked chicken with the basil pesto, ensuring the chicken is evenly coated with the flavorful sauce.
3. Add Vegetables and Toss: Add the halved cherry tomatoes and mixed greens to the bowl. Gently toss all ingredients together until well mixed and the greens are lightly coated with pesto.
4. Serve: Transfer the salad to serving plates or bowls and enjoy immediately as a fresh, healthy meal.

Notes

• For a lighter salad, use a low-fat or homemade pesto.
• To add crunch, consider adding toasted pine nuts or walnuts.
• Substitute chicken with grilled tofu or chickpeas for a vegetarian option.
• Serve with crusty bread or over cooked pasta for a more filling meal.

Keywords: Pesto chicken salad, chicken salad recipe, healthy chicken salad, basil pesto, cherry tomato salad