Pesto Chicken Salad

A refreshing and flavorful salad combining tender chicken, vibrant pesto, and fresh vegetables, perfect for a light meal or picnic.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Main Course, Salad

Cuisine: Italian

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

Chicken and Salad Base

2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
4 cups mixed greens Spinach, arugula, and romaine work well.
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced

Pesto Dressing

1/2 cup pesto Store-bought or homemade.
2 tablespoons olive oil Extra virgin for best flavor.
1 tablespoon lemon juice Freshly squeezed.

Method

Prepare the Chicken

Grill the chicken breasts over medium heat for about 6-7 minutes per side, or until fully cooked. Let cool and shred.

Make the Dressing

In a mixing bowl, combine the pesto, olive oil, and lemon juice. Whisk until well blended.

Assemble the Salad

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and shredded chicken.
Drizzle the pesto dressing over the salad and toss gently to combine.

Serve

Divide the salad into serving bowls and enjoy immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 2500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

This salad can be made ahead of time; just keep the dressing separate until ready to serve to prevent wilting the greens.

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