This Pesto Chicken Salad is a tasty mix of juicy chicken, fresh veggies, and creamy pesto dressing. It’s easy to make and perfect as a quick lunch or a light dinner!
You can serve it on a bed of greens or in a sandwich. I love how fresh and full of flavor it is—it’s like a party for your taste buds! 🎉
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal for this salad due to their tenderness. If you’re pressed for time, rotisserie chicken works great here too—just shred it and add!
Cherry Tomatoes: These add a juicy sweetness. If you don’t have them, diced bell peppers or even cucumbers can brighten up your salad nicely.
Mixed Salad Greens: A combo of arugula and red leaf lettuce gives fantastic texture and flavor. You can use any leafy greens you like, such as spinach or romaine, depending on what you have on hand.
Basil Pesto: Store-bought pesto is convenient, but making your own can really elevate the taste! If you’re dairy-free, try a vegan pesto made with nutritional yeast instead of cheese.
How Do You Cook Chicken Breast So It’s Juicy and Tender?
Cooking chicken breast perfectly makes a big difference in your salad! Here’s how to do it:
- Start by seasoning the chicken with salt and pepper to enhance its flavor.
- Heat olive oil in a skillet over medium heat. This helps create a nice sear.
- Cook the chicken for 5-6 minutes on each side. Don’t rush it! Using a meat thermometer to check for an internal temperature of 165°F (75°C) is a great way to ensure it’s cooked but still juicy.
- Let the chicken rest for a few minutes after cooking to allow the juices to redistribute. Then slice it up for your salad!
Following these steps will help you have perfectly cooked chicken every time. Enjoy your salad!
How to Make Pesto Chicken Salad
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 4 cups mixed salad greens (e.g., arugula, red leaf lettuce)
- 1/3 cup basil pesto (store-bought or homemade)
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 12-15 minutes to cook, making the total time around 30 minutes. It’s a quick and healthy meal perfect for a busy weeknight!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning the chicken breasts with salt and pepper on both sides. This simple step adds a lot of flavor.
2. Cook the Chicken:
Next, heat the olive oil in a skillet over medium heat. Once it’s hot, add the seasoned chicken breasts. Cook them for about 5-6 minutes on each side, or until they are fully cooked and no longer pink inside. You can use a meat thermometer to check that they’ve reached an internal temperature of 165°F (75°C).
3. Slice the Chicken:
Once cooked, remove the chicken from the skillet and let it rest for a few minutes to keep it juicy. After resting, slice the chicken into strips.
4. Prepare the Salad Base:
In a large bowl, combine the mixed salad greens with the halved cherry tomatoes. This colorful mix adds freshness and crunch to your salad!
5. Combine and Toss:
Add the sliced chicken to the salad and drizzle the basil pesto over everything. Gently toss the salad to ensure the chicken and veggies are well coated with the delicious pesto dressing.
6. Serve and Garnish:
Transfer the salad to serving plates or bowls and garnish with fresh basil leaves for an extra touch of flavor and color.
7. Enjoy Your Meal:
Serve immediately, and enjoy the fresh and flavorful pesto chicken salad! It’s perfect on its own or as a side dish. Happy eating!
Can I Use Leftover Chicken in This Salad?
Absolutely! Leftover cooked chicken is perfect for this salad. Just slice it and toss it in with the greens and pesto for a quick meal.
What if I Don’t Have Basil Pesto?
No worries! You can make a quick homemade version using fresh basil, garlic, olive oil, nuts (like pine nuts or walnuts), and Parmesan cheese in a food processor. Alternatively, you can use any green sauce or dressing you enjoy!
How Can I Make This Salad Dairy-Free?
To make this salad dairy-free, use a vegan pesto (which omits cheese) or a dairy-free dressing of your choice. You can also opt for adding avocado for creaminess without dairy.
Can I Add Other Vegetables?
Yes, definitely! Feel free to mix in other veggies like diced cucumbers, bell peppers, or even avocado for added flavor and texture. Customize it to your taste!
