Pesto Chicken Salad Recipe
This healthy, easy, filling and super delicious Pesto Chicken Salad recipe is loaded with lettuces, cherry tomatoes, avocado, red onions and flavoured with a light lemon dressing.
Today I’m sharing one of my favourite kinds of salad: pesto chicken salad recipe. It’s got everything you’re looking for and it’s crazy delicious. Promise. You’re going to bring sunshine to your kitchen with this pesto chicken salad recipe.
I made this recipe for lunch last Sunday while my two boys (husband and son) were taking a quick nap, expecting to have leftover for dinner. But it was honestly so good that it disappeared from the table in less than 10 minutes. I’m not even kidding 😉
This salad is full of so many flavours. The chicken is seasoning with homemade pesto. And it is covered with a light and easy lemon dressing, which has only 4-ingredient: lemon juice, olive oil, salt and pepper. Although this is a very simple dressing, it goes really well with the avocado, cherry tomatoes, red onions and cucumber.
The combo of the pesto chicken, avocado, cherry tomatoes, cucumber, red onions, feta cheese, and lemon vinaigrette is SO DELICIOUS. Trust me when I say, the pesto chicken is what makes this salad amazing and so filling.
Why are you going to love this Pesto Chicken Salad Recipe? Because it’s…
- healthy
- gluten-free and low-carb
- easy and quick to make
- summer in a bowl
- full of nutritious ingredients
This pesto chicken salad is a great choice to keep eating healthy during summertime and I guarantee it is to die for. Also because it’s full of protein it doesn’t leave you hungry. Actually you’ll feel very satisfied! So, let’s jump to the recipe and fuel our body with healthy good-for-you food! Enjoy!
Pesto Chicken Salad Recipe
This healthy, easy, filling and super delicious Pesto Chicken Salad recipe is loaded with lettuces, cherry tomatoes, avocado, red onions and flavoured with a light lemon dressing.
Ingredients:
For the chicken
- 1 medium chicken breast, without skin
- Salt and ground black pepper
- 2 tbsp homemade pesto
For the salad
- 5 cups green leaves (any kind lettuces, spinach…), washed and shredded
- ½ small red onion, sliced
- 1 cup cherry tomato, cut in half
- 1 cup cucumber, diced
- ½ avocado, sliced
- 1 tsp feta cheese
- 1 tsp fresh parsley, chopped
For the dressing
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- Salt and fresh ground black pepper to taste
Directions:
For the chicken
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or silicone mat.
- Place chicken breast on the baking sheet, season with salt and pepper and bake 30 minutes. The chicken is cooked when it reaches an internal temperature of 165 degrees F.
- Remove from the oven and let it cool down. On a cutting board, dice the chicken breast and transfer into a small bowl.
- Add pesto and stir well. Set aside.
For the salad
- In a large salad bowl, add green leaves, red onions, cherry tomatoes, cucumber and chicken.
- Slice avocados and arrange on salad.
- In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and whisk everything together. Continue to whisk while streaming in the olive oil*.
- Taste to check the seasoning and pour over the salad.
- Top with feta cheese and parsley. Enjoy!
*This dressing stays good in the fridge in a sealed container for about a week.
If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!
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