Pesto Chicken Salad Recipe

Yield: 4 people
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
This healthy, easy, filling, and super delicious Pesto Chicken Salad recipe is loaded with lettuces, cherry tomatoes, avocado, red onions, and flavored with a light lemon dressing.
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3.75 from 8 votes

Ingredients

For the chicken

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

Instructions

For the chicken

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
  2. Place chicken breast on the baking sheet. Season with salt and pepper. Bake 30 minutes. The chicken is cooked when it reaches an internal temperature of 165 degrees F.
  3. Remove from the oven and let it cool down. On a cutting board, dice the chicken breast and transfer to a small bowl.
  4. Add pesto and stir well. Set aside.

 For the salad

  1. In a large salad bowl, add green leaves, red onions, cherry tomatoes, cucumber, and chicken.
  2. Slice avocados and arrange on salad.
  3. 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*.
  4. Taste to check the seasoning and pour over the salad.
  5. Top with feta cheese and parsley. Enjoy!

Recipe Notes

*This dressing stays good in the fridge in a sealed container for about a week.
Course: Main Course, Salad
Cuisine: American
Keyword: gluten-free, low-carb, lunch, salads, side dish, spring

Nutrition Information

Amount per serving (1/4) — Calories: 254, Fat: 31g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 100mg, Sodium: 1445mg, Potassium: 929mg, Carbohydrates: 15g, Fiber: 3g, Sugar: 11g, Protein: 28g

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