This Pesto Chicken Salad is packed with flavor and goodness! It features juicy chicken, fresh veggies, and a creamy pesto dressing that ties it all together.
It’s a fun twist on regular chicken salad, and you can eat it on its own or spread it on some bread. Who doesn’t love a little extra green goodness in their meals? 🥗
What I love about this recipe is how quick it is to make. Just mix everything up, and it’s perfect for lunch or a light dinner. Your taste buds will thank you!
Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is great for this salad as it cooks quickly. If you’re looking for alternatives, try grilled shrimp or even canned chickpeas for a vegetarian option.
Basil Pesto: You can either buy basil pesto or make your own at home. If basil is out of season, consider using sun-dried tomato pesto or a spinach-based pesto for a different flavor.
Mixed Salad Greens: Using a mix adds texture and flavor. If you only have one type, like spinach or romaine, that works too! You can also use kale for a heartier salad.
Cherry Tomatoes: These add sweetness and juiciness. If you’re out, substitute with diced bell peppers or cucumbers for a nice crunch.
How Do I Cook Chicken Breasts Perfectly?
Cooking chicken breasts can be tricky, but with these steps, you’ll get perfectly juicy results every time!
- First, make sure the chicken is at room temperature before cooking. This helps it cook evenly.
- Season generously with salt and pepper to enhance the flavor.
- In a hot skillet with olive oil, cook for 6-7 minutes on each side. Don’t flip too often – let it sear!
- Once cooked, let the chicken rest for a few minutes. This keeps the juices locked in.
Using a meat thermometer is also a great way to ensure your chicken reaches 165°F (75°C) for safety.
How to Make Pesto Chicken Salad
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup basil pesto (store-bought or homemade)
- 4 cups mixed salad greens (such as romaine, spinach, arugula)
- 1 cup cherry tomatoes, halved (a mix of red and yellow)
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This Pesto Chicken Salad can be made in about 30 minutes! You’ll spend roughly 10 minutes prepping the ingredients and about 20 minutes cooking the chicken and assembling the salad. Quick, easy, and delicious!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning both sides of the chicken breasts with salt and pepper. This adds flavor to your chicken!
2. Cook the Chicken:
Heat the olive oil in a skillet over medium heat. Once the oil is hot, add the chicken breasts. Cook for about 6-7 minutes on one side, then flip and cook for another 6-7 minutes until the chicken is fully cooked and no longer pink in the center. You can check doneness with a meat thermometer; it should read 165°F (75°C).
3. Slice the Chicken:
Remove the chicken from the skillet and let it rest for a few minutes on a cutting board. This helps it stay juicy. After resting, slice the chicken into thin strips.
4. Mix with Pesto:
In a large bowl, toss the warm sliced chicken with the basil pesto until it’s well coated. This gives it that yummy flavor!
5. Prepare the Greens:
In serving bowls or plates, arrange the mixed salad greens. You can be creative with how you present them.
6. Assemble the Salad:
Top the greens with the pesto-coated chicken strips. Make sure it’s evenly distributed for a good mix of flavors.
7. Add the Tomatoes:
Scatter the halved cherry tomatoes on top of the chicken for some freshness and color.
8. Garnish:
Finally, add a few fresh basil leaves on top for a lovely garnish. It adds a nice touch and enhances the flavor.
9. Serve and Enjoy:
Serve your vibrant Pesto Chicken Salad right away! Enjoy it on its own or with some crusty bread on the side. Bon appétit!
Can I Use Leftover Chicken for This Salad?
Absolutely! Using leftover rotisserie chicken or any pre-cooked chicken will save you time. Just shred or slice it and mix it with the pesto before adding to the salad.
What Can I Substitute for Basil Pesto?
If you don’t have basil pesto, you can use sun-dried tomato pesto or even a spinach-artichoke spread for a unique twist. You can also make a quick homemade version by blending fresh basil, garlic, olive oil, and nuts if needed!
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the greens separate if possible to maintain their crispness. Just mix everything together again before you enjoy it!
Can I Make This Salad Vegetarian?
Yes! Simply replace the chicken with chickpeas or grilled tofu for a satisfying vegetarian option. Alternatively, you can add more veggies like bell peppers or avocado for extra flavor and nutrition.
