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–+ servings

Pesto Chicken Salad

A refreshing and flavorful salad combining tender chicken, vibrant pesto, and fresh vegetables, perfect for a light meal or lunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Salad Base
  • 2 cups cooked chicken breast, shredded Grilled or rotisserie chicken works well.
  • 4 cups mixed salad greens Use a mix of spinach, arugula, and romaine.
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
Pesto Dressing
  • 1/2 cup pesto sauce Store-bought or homemade.
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice Freshly squeezed.

Method
 

Prepare the Chicken
  1. Grill the chicken breasts over medium heat until fully cooked, about 6-7 minutes per side. Let cool and shred.
Make the Salad
  1. In a large mixing bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
Add Chicken and Dressing
  1. Add the shredded chicken to the salad. In a separate bowl, whisk together the pesto, olive oil, and lemon juice. Pour the dressing over the salad and toss to combine.
Serve
  1. Serve immediately, garnished with additional pesto if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 2500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

This salad can be made ahead of time. Store the dressing separately until ready to serve to keep the greens fresh.

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