Pesto Chicken Salad Recipe
Introduction
Pesto Chicken Salad is a fresh and flavorful dish perfect for a quick lunch or light dinner. Combining tender chicken with vibrant pesto and crisp vegetables, it’s both satisfying and easy to prepare.
Ingredients
- 2 cups cooked chicken, shredded or chopped
- 1/3 cup pesto sauce
- 1 cup cherry tomatoes, halved
- 2 cups mixed greens
Instructions
- Step 1: Cook the chicken thoroughly by grilling, baking, or pan-frying until no longer pink inside. Let it cool slightly, then shred or chop into bite-sized pieces.
- Step 2: In a large bowl, combine the cooked chicken with pesto sauce, tossing until the chicken is evenly coated.
- Step 3: Add the halved cherry tomatoes and mixed greens to the bowl. Gently toss everything together to combine.
- Step 4: Serve immediately or chill for 10–15 minutes to let flavors meld.
Tips & Variations
- Use leftover rotisserie chicken to save time and add extra flavor.
- Swap mixed greens for baby spinach or arugula for a peppery bite.
- Add toasted pine nuts or walnuts for crunch and extra texture.
- If you prefer a creamier salad, stir in a spoonful of Greek yogurt with the pesto.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the greens fresh, you may want to add them just before serving if storing in advance. Reheat the chicken portion gently if desired, but this salad is best enjoyed chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought pesto for this salad?
Yes, store-bought pesto works great and saves time. You can also make your own pesto if you prefer a fresher taste.
Is this salad suitable for meal prep?
Absolutely. To keep the salad fresh, store the pesto-coated chicken separately from the greens and tomatoes, then combine right before eating.
PrintPesto Chicken Salad Recipe
A vibrant and refreshing Pesto Chicken Salad that combines tender cooked chicken with flavorful basil pesto, juicy cherry tomatoes, and fresh mixed greens for a light and healthy meal option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Carb
Ingredients
Salad Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup cherry tomatoes, halved
- 3 cups mixed greens (such as arugula, spinach, or lettuce)
Dressing
- 1/3 cup basil pesto
Instructions
- Cook the chicken: Start by cooking the chicken until fully done. You can grill, bake, or pan-cook the chicken breasts until they reach an internal temperature of 165°F (75°C). Let the chicken cool slightly, then shred or dice into bite-sized pieces.
- Prepare the vegetables: While the chicken is cooking, wash and halve the cherry tomatoes. Rinse and dry your mixed greens thoroughly.
- Combine the ingredients: In a large bowl, toss the cooked chicken pieces with the pesto until well coated. Add the cherry tomatoes and mixed greens and gently toss again to combine all elements evenly without bruising the greens.
- Serve: Serve the salad immediately for the freshest flavor, or chill briefly for a cold salad experience. This dish works well as a light lunch or dinner option.
Notes
- You can substitute pesto with your favorite herb sauce or dressing if desired.
- For extra crunch, consider adding toasted pine nuts or walnuts.
- This salad can be made ahead and stored in the refrigerator for up to 2 days; add greens just before serving to avoid wilting.
- Grilling the chicken adds a smoky flavor that complements the pesto well.
Keywords: Pesto chicken salad, healthy chicken salad, basil pesto recipe, cherry tomato salad, green salad with chicken, easy chicken salad
