Pesto 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.
- Author: Dana
- 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
Chicken
- 2 cups cooked chicken breast, shredded or chopped
Pesto
Salad Greens
- 4 cups mixed salad greens (such as spinach, arugula, or romaine)
Vegetables
- 1 cup cherry tomatoes, halved
- 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