Pesto Chicken Salad Recipe

Introduction

Pesto Chicken Salad is a fresh and flavorful dish that combines tender chicken with vibrant pesto and crisp vegetables. It’s a quick and easy meal perfect for lunch or a light dinner.

Ingredients

• 2 cups cooked chicken, shredded or diced
• 1/4 cup pesto sauce
• 1 cup cherry tomatoes, halved
• 2 cups mixed greens

Instructions

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

Tips & Variations

• For extra texture, add toasted pine nuts or sliced almonds.
• Use store-bought pesto for convenience or make your own fresh pesto for a brighter flavor.
• Swap mixed greens for arugula or spinach to change the salad’s flavor profile.
• Add a squeeze of lemon juice to brighten the dish just before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the pesto and greens separate and toss together before serving. Reheat the chicken if desired, but the salad is also delicious served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover chicken for this salad?

Yes, leftover cooked chicken works perfectly and saves time. Just shred or dice it before tossing with the pesto and vegetables.

Is this salad suitable for meal prep?

Absolutely. Prepare all ingredients separately and combine them just before eating to keep the greens fresh and the flavors vibrant.

Pesto Chicken Salad Recipe

Print Recipe

★★★★★

4.9 from 689 reviews

This vibrant Pesto Chicken Salad combines tender cooked chicken with fresh greens, juicy cherry tomatoes, and a flavorful pesto dressing. Perfect for a quick, healthy lunch or light dinner, this salad is easy to prepare and packed with Mediterranean-inspired flavors.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken

• 2 boneless, skinless chicken breasts (about 1 lb)

Pesto Dressing

• 1/3 cup basil pesto

Vegetables

• 1 cup cherry tomatoes, halved
• 4 cups mixed greens (such as arugula, spinach, or spring mix)

Instructions

1. Cook the Chicken: Heat a skillet over medium heat and cook the chicken breasts for about 5-7 minutes on each side or until fully cooked and no longer pink in the center. Let the chicken rest for a few minutes, then slice or dice it into bite-sized pieces.
2. Prepare the Salad: In a large bowl, combine the mixed greens and halved cherry tomatoes. Add the cooked chicken on top.
3. Toss with Pesto: Add the pesto to the salad, and gently toss all ingredients together until the chicken and vegetables are evenly coated with the pesto dressing.
4. Serve: Divide the salad between plates and serve immediately for a fresh and satisfying meal.

Notes

• For added crunch, sprinkle with toasted pine nuts or walnuts.
• Use grilled or roasted chicken as an alternative to pan-cooked chicken for a smokier flavor.
• This salad can be served warm or chilled depending on your preference.
• Store leftover salad without pesto separately to keep the greens crisp longer.

Keywords: Pesto Chicken Salad, Chicken Salad, Pesto Recipe, Healthy Salad, Italian Salad