Pesto Chicken Salad Recipe
Introduction
Pesto Chicken Salad is a fresh and flavorful dish perfect for a light lunch or quick dinner. Combining tender chicken with vibrant pesto and crisp greens, it offers a delightful mix of textures and tastes.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 3 tablespoons pesto
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
Instructions
- Step 1: Cook the chicken thoroughly by grilling, baking, or pan-searing until no longer pink inside. Let it cool slightly, then shred or dice into bite-sized pieces.
- Step 2: In a large bowl, toss the cooked chicken with the pesto until evenly coated. Add the mixed greens and cherry tomatoes, and gently toss to combine all ingredients well.
Tips & Variations
- For extra crunch, add toasted pine nuts or chopped walnuts on top.
- Use sun-dried tomato pesto for a richer, tangier flavor.
- Substitute mixed greens with baby spinach or arugula for a different taste profile.
Storage
Store the pesto chicken salad in an airtight container in the refrigerator for up to 2 days. To keep the greens fresh, consider storing the pesto-coated chicken separately and combine before serving. Reheat the chicken gently if preferred warm.
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. Choose a quality brand or make your own for the freshest flavor.
Is this salad suitable for meal prep?
Absolutely. Prepare the chicken and pesto ahead, store separately from the greens, and assemble just before eating to keep everything fresh and crisp.
PrintPesto Chicken Salad Recipe
A fresh and flavorful Pesto Chicken Salad combining tender cooked chicken with aromatic pesto, leafy greens, and juicy tomatoes. This easy-to-make salad is perfect for a light lunch or a nutritious dinner, offering a balance of protein and vibrant vegetables with a savory herbal twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Ingredients
Chicken
- 2 cups cooked chicken breast, shredded or chopped
Pesto
- 1/3 cup basil pesto
Salad Greens
- 4 cups mixed salad greens (such as spinach, arugula, or romaine)
Vegetables
- 1 cup cherry tomatoes, halved
Instructions
- Cook Chicken: Prepare the chicken by cooking it thoroughly either by boiling, grilling, or pan-searing until it reaches an internal temperature of 165°F (74°C). Allow it to cool slightly, then shred or chop into bite-sized pieces.
- Toss with Pesto: In a large bowl, combine the cooked chicken with about 1/3 cup of basil pesto. Mix well until all the chicken pieces are evenly coated with the flavorful pesto sauce.
- Add Salad Ingredients: Add the mixed salad greens and halved cherry tomatoes to the bowl with the pesto chicken. Toss gently to combine all the ingredients well and distribute the pesto throughout.
- Serve: Serve immediately as a fresh salad or chill briefly before serving for a cooler meal. Optionally, garnish with grated Parmesan cheese or toasted pine nuts for extra crunch and flavor.
Notes
- Use store-bought pesto for convenience or homemade pesto for fresher flavor.
- Chicken can be grilled, baked, or poached depending on preference.
- Add other salad vegetables like cucumbers or bell peppers for added crunch and nutrition.
- To make it a complete meal, serve with crusty bread or over a bed of cooked quinoa or pasta.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Keywords: pesto chicken salad, chicken salad recipe, Italian salad, basil pesto chicken, healthy salad, easy chicken salad
