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Pesto Chicken Salad

Maria G. Brooks
Pesto Chicken Salad is a vibrant, flavorful dish that combines the richness of grilled chicken with the freshness of homemade pesto.
Packed with protein, healthy fats, and refreshing vegetables, this salad is perfect for lunch, dinner, or meal prep.
The creamy avocado, crunchy veggies, and juicy chicken come together in a hearty and satisfying meal.
Plus, with a simple and quick prep, it’s easy to make this dish your go-to healthy meal.
Nutrition Facts (Per Serving)
Calories: 450 kcal, Protein: 38 g, Carbohydrates: 12 g, Fat: 30 g, Saturated Fat: 6 g, Fiber: 5 g, Sugars: 3 g, Cholesterol: 85 mg, Sodium: 320 mg.
Estimated based on one serving (assuming 4 servings per batch)
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Salad
Cuisine American, Mediterranean
Servings 4 servings
Calories 450 kcal

Equipment

  • 1 Grill or Grill Pan – for grilling the chicken
  • 1 Food Processor or Blender – for making the pesto dressing
  • 1 Large Salad Bowl – to toss and combine the ingredients
  • 1 Knife and Cutting Board – for slicing the vegetables and chicken

Ingredients
  

For the Chicken:

  • 2 Chicken breasts about 1 lb / 450g
  • 1 tablespoon Olive oil
  • Salt to taste
  • Pepper to taste
  • For the Pesto Dressing:
  • 1 cup Fresh basil leaves packed
  • 2 cloves Garlic
  • 1/4 cup Pine nuts or walnuts
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup Olive oil
  • 1 tablespoon Lemon juice
  • Salt and pepper to taste

For the Salad:

  • 4 cups Mixed salad greens e.g., spinach, arugula, or a salad mix
  • 1 cup Cherry tomatoes halved
  • 1 Cucumber sliced
  • 1 Avocado sliced
  • 1/4 Red onion thinly sliced

Instructions
 

Grill the Chicken

  • Heat the grill or grill pan over medium-high heat. Season the chicken breasts with olive oil, salt, and pepper.
    Grill for about 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C).
    Once cooked, remove from heat and let it rest for a few minutes before slicing into strips or cubes.

Make the Pesto Dressing

  • In a food processor or blender, combine the basil, garlic, pine nuts, Parmesan, and lemon juice.
    Pulse until the ingredients are finely chopped. Slowly drizzle in olive oil while continuing to blend until smooth and creamy. Season with salt and pepper to taste.

Prepare the Salad

  • In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, avocado, and red onion. Toss to combine.

Assemble the Salad

  • Add the sliced grilled chicken on top of the salad and drizzle with the pesto dressing.
    Toss everything together until the salad is well coated in the pesto. Serve immediately.

Notes

  • Make Ahead: You can grill the chicken and make the pesto dressing a day in advance for easy meal prep. Store both in airtight containers in the fridge.
  • Substitutions: Feel free to swap pine nuts for walnuts, cashews, or almonds, and use any leafy greens you prefer.
  • Storage: Store leftovers in an airtight container in the fridge for up to 2-3 days. It’s best to store the pesto separately if you plan to keep it for a longer time to avoid wilting the greens.
  • Optional Add-ins: For added crunch, you can add croutons, roasted seeds, or chickpeas.
Keyword Pesto Chicken Salad