Pesto Chicken Salad
Pesto chicken salad is a vibrant, flavor-packed dish that combines tender chicken with fresh basil pesto, crunchy veggies, and a zesty lemon kick. Perfect for picnics or light meals, this salad offers a delightful medley of textures and colors that will impress your guests and keep you coming back for more. Quick to prepare and versatile, it’s ideal for meal prepping or serving at gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 pounds)
- 1 cup fresh basil pesto
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 small red onion, thinly sliced
- Juice of 1 lemon
- Salt & pepper to taste
- 1/4 cup freshly grated Parmesan cheese (optional)
Instructions
- Cook the chicken: Boil salted water in a pot. Add chicken breasts and cook for 15-20 minutes until cooked through. Let cool before shredding.
- Prepare the veggies: Wash and chop cherry tomatoes and cucumbers into bite-sized pieces. Thinly slice the red onion.
- Mix ingredients: In a large bowl, combine shredded chicken and basil pesto until evenly coated. Gently fold in cherry tomatoes, cucumbers, red onion, and lemon juice.
- Season & serve: Adjust salt and pepper to taste. Serve chilled or at room temperature with optional Parmesan cheese on top.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 100mg
Keywords: For a vegetarian version, substitute chicken with canned tuna or chickpeas. Enhance flavors by adding sun-dried tomatoes or avocado.