This Pesto Chicken Salad is fresh and tasty, featuring juicy chicken, vibrant veggies, and a creamy pesto dressing. It’s perfect for a light lunch or a picnic!
I love how quick it is to whip up. Just mix everything together, and you’re ready to impress! Plus, I often add extra spinach because, well, who doesn’t love more greens? 🌿
Key Ingredients & Substitutions
Chicken: I recommend using cooked chicken breast, which is lean and easy to shred or dice. If you’re short on time, rotisserie chicken works well, too! You can also use canned chicken in a pinch.
Pesto: Homemade pesto is great if you have the time, but store-bought is handy and still tasty. If you’re avoiding nuts or dairy, look for vegan pesto options, or make a simple blend of basil, garlic, and olive oil.
Greens: Mixed greens or baby spinach adds freshness. Feel free to swap in arugula or kale for a peppery kick or even romaine for crunch!
Cheese: Parmesan adds a nice salty bite. If you’re dairy-free, use nutritional yeast for a cheesy flavor without the dairy.
Vegetables: Tomatoes and cucumbers are classic choices, but you might add bell peppers for sweetness or shredded carrots for extra color. Get creative with what’s on hand!
How Do I Mix the Salad Without Making a Mess?
One of the keys to a well-prepared salad is combining the ingredients gently. Here’s how to do it:
- Start with the chicken in a large bowl, adding the pesto next.
- Use a spatula or large spoon to fold the chicken into the pesto gently. Avoid stirring too hard to keep the chicken from breaking up.
- When adding the vegetables, sprinkle them on top and gently lift and fold them under the chicken. This technique keeps everything intact and adds some nice layers.
- Season at the end, so the salt and pepper evenly coat the salad without knocking anything around.
Remember to be gentle, and you’ll have a beautifully mixed salad ready to serve!
Pesto Chicken Salad
Ingredients You’ll Need:
- 2 cups cooked chicken breast, diced
- 1/3 cup basil pesto (store-bought or homemade)
- 1 cup grape or cherry tomatoes, halved
- 1 cup mixed greens or baby spinach
- 1/2 cup cucumber, diced
- 1/4 cup shredded Parmesan cheese
- 1/4 cup celery, diced (optional for crunch)
- Salt and black pepper to taste
- Fresh basil leaves for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. It’s quick and easy! You can serve your salad right away or let it chill in the fridge for about 30 minutes to allow the flavors to blend beautifully.
Step-by-Step Instructions:
1. Prepare the Chicken:
In a large bowl, add the diced cooked chicken breast. This is the base of your salad, so make sure it’s nicely cooked and tender!
2. Add the Pesto:
Next, pour in the basil pesto. Gently toss the chicken with the pesto using a spoon or spatula until every piece is well coated. This adds great flavor!
3. Mix In the Veggies:
Now it’s time to add the freshness! Toss in the halved cherry tomatoes, diced cucumber, celery (if you’re using it), and mixed greens or baby spinach. This will give your salad color and crunch!
4. Combine Everything:
Gently fold all the ingredients together to mix them without crushing the greens or tomatoes. Just a few folds should do the trick!
5. Season It:
Sprinkle a little salt and black pepper over the top. Taste a bit to see if you want more seasoning!
6. Add the Cheese:
Now, sprinkle the shredded Parmesan cheese over your salad. Toss it lightly once more to distribute the cheese evenly without breaking it all apart.
7. Garnish and Serve:
Transfer your colorful salad to a serving bowl. Finish it off with fresh basil leaves for a lovely touch! Now it’s ready to enjoy.
8. Chill If Desired:
If you want, you can cover it and chill your salad in the fridge for about 30 minutes. This makes it even more refreshing!
This vibrant and fresh Pesto Chicken Salad is perfect for a quick, healthy lunch or dinner. Enjoy every bite!
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover roasted or grilled chicken works perfectly in this salad. Just make sure to dice it up into bite-sized pieces for easy eating.
What If I Don’t Have Basil Pesto?
No worries! You can make a quick substitute by blending fresh basil, garlic, olive oil, and a bit of Parmesan cheese. Alternatively, any green sauce like sun-dried tomato pesto or even hummus can work in a pinch!
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To retain the freshness of the greens, consider keeping the dressing separate until you’re ready to eat!
Can I Add Other Vegetables?
Yes, feel free to customize your salad! Bell peppers, shredded carrots, or even avocado make great additions. Just chop them into small pieces to match the other ingredients!