Pesto Chicken Salad Recipe
The Pesto Chicken Salad Recipe is a delightful combination of flavors and textures, making it an ideal choice for anyone seeking a healthy and satisfying meal. With tender, grilled chicken tossed in a fresh, homemade pesto sauce, this salad is bursting with vibrant basil, garlic, and olive oil flavors. Crunchy vegetables like cucumbers and cherry tomatoes add a refreshing contrast, while the pesto ties everything together with its herby, garlicky goodness. Whether you're prepping for a quick lunch, a light dinner, or even a gathering, this versatile dish can easily be tailored to suit any occasion.
Equipment
- Grill pan or skillet
- Blender or food processor
- Mixing bowls
- knife
- Cutting board
Ingredients
- 2 chicken breasts (grilled or pan-seared)
- 1/4 cup fresh pesto (homemade or store-bought)
- 2 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Grill the chicken: Season chicken breasts with salt and pepper, then grill or pan-sear for 5-6 minutes on each side, until cooked through. Let it rest for 5 minutes before slicing.
- Prepare the salad: In a large bowl, mix the greens, cherry tomatoes, cucumber, and red onion.
- Make the dressing: In a small bowl, whisk together the pesto, lemon juice, and olive oil. Season with salt and pepper to taste.
- Assemble the salad: Add the grilled chicken slices to the salad and drizzle the pesto dressing over it. Toss everything gently to combine.
- Serve: Serve chilled or at room temperature, with optional toasted pine nuts for added crunch.
Notes
- For a low-carb option, swap out cherry tomatoes for more leafy greens.
- This salad can be prepped ahead of time and stored in the fridge for up to 2 days.
