Pesto Chicken Salad Recipe
Introduction
Pesto Chicken Salad is a fresh and flavorful dish perfect for a light lunch or dinner. Combining tender cooked chicken with vibrant pesto, crisp greens, and juicy tomatoes, it’s both nutritious and satisfying.
Ingredients
- 2 cups cooked chicken, diced or shredded
- 1/4 cup pesto sauce
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
Instructions
- Step 1: Cook the chicken thoroughly by grilling, baking, or sautéing until no longer pink inside. Let it cool slightly, then dice or shred it.
- Step 2: In a large bowl, toss the cooked chicken with the pesto sauce until evenly coated.
- Step 3: Add the mixed greens and halved cherry tomatoes to the bowl and gently toss everything together.
- Step 4: Serve the salad immediately, or chill for 15-20 minutes to let the flavors meld.
Tips & Variations
- Use homemade pesto for a fresher taste or store-bought for convenience.
- Add toasted pine nuts or parmesan cheese for extra texture and flavor.
- Swap mixed greens for baby spinach or arugula depending on your preference.
- For a low-carb option, serve the salad over cauliflower rice or zucchini noodles.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the salad dressing separate if possible to maintain freshness. When ready to eat, stir gently and enjoy cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rotisserie chicken for this salad?
Yes, rotisserie chicken works perfectly and saves time on cooking. Just shred or dice it before mixing with pesto and salad.
Is this salad suitable for meal prep?
This salad can be prepped ahead, but to keep the greens crisp, store the pesto-coated chicken separately and assemble the salad just before eating.
PrintPesto Chicken Salad Recipe
A fresh and flavorful Pesto Chicken Salad combining tender cooked chicken with vibrant pesto, crisp greens, and juicy tomatoes for a quick and healthy meal option perfect for lunch or light dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Salt
Ingredients
Chicken
- 2 cups cooked chicken, diced or shredded
Pesto
- 3 tablespoons fresh basil pesto
Salad
- 4 cups mixed greens (such as romaine, arugula, and spinach)
- 1 cup cherry tomatoes, halved
Instructions
- Cook the Chicken: Prepare the chicken by boiling, grilling, baking, or pan-cooking until fully cooked through and juices run clear, typically about 15-20 minutes depending on method. Allow it to cool slightly, then dice or shred into bite-sized pieces.
- Toss with Pesto: In a large bowl, combine the warm chicken with 3 tablespoons of fresh basil pesto. Mix thoroughly to coat the chicken evenly with the pesto sauce, enhancing flavor and moisture.
- Assemble the Salad: Add 4 cups of mixed greens and 1 cup halved cherry tomatoes to the bowl with the pesto-coated chicken. Gently toss all ingredients together until the salad is well combined and coated.
- Serve: Divide the pesto chicken salad among serving plates or bowls and enjoy immediately. Optionally, garnish with additional fresh basil or a sprinkle of parmesan cheese.
Notes
- Use rotisserie chicken to save cooking time.
- Classic basil pesto can be substituted with sun-dried tomato pesto for a different flavor.
- For added crunch, top with toasted pine nuts or walnuts.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
Keywords: Pesto chicken salad, basil pesto salad, healthy chicken salad, easy lunch recipe, Italian chicken salad
