This Pesto Chicken Salad is a refreshing mix of tender chicken, creamy pesto, and crunchy veggies. It’s quick to whip up and perfect for lunch or a light dinner!
I love to pile this salad on some fresh bread for a tasty sandwich. It’s a simple way to enjoy my favorite flavors without all the fuss. Plus, who doesn’t love pesto? 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this salad. If you’re looking for a quicker option, rotisserie chicken works great too. Just shred it, and you’re all set!
Mixed Salad Greens: I love using a mix of romaine and spinach, but feel free to use what you have. Arugula or kale can add a nice bite to the salad too.
Fresh Mozzarella: The creaminess of fresh mozzarella is lovely here. If you can’t find it, try using shredded cheese like mozzarella or even feta for a different flavor.
Grapes: Red or black grapes add sweetness and crunch, but you can substitute with diced apples or cucumber for a fresh twist.
How Do You Make Creamy Pesto Dressing?
The pesto dressing is the star of this salad, and it’s super easy to make. A food processor is your best friend here; it allows for a smooth and evenly combined sauce. Just follow these steps:
- In the food processor, add fresh basil, pine nuts, grated Parmesan, and garlic. Pulse until finely chopped. This releases all the fragrant flavors!
- While the processor is running, slowly pour in the olive oil. This helps emulsify the mixture, creating that beautiful creamy consistency.
- Finish off with salt, pepper, and lemon juice to brighten it up. Adjust the seasoning according to your taste!
With these tips, you’ll have a delicious Pesto Chicken Salad ready to enjoy! It’s a great way to brighten up your meal routine. 😊
Pesto Chicken Salad
Ingredients You’ll Need:
For the Chicken Salad:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 cups mixed salad greens (e.g., romaine, spinach)
- 1 cup fresh mozzarella balls or cubed fresh mozzarella
- 1/2 cup red or black seedless grapes, halved
- 1/4 cup fresh basil leaves (for garnish)
- 1/4 cup shredded Parmesan cheese
For the Pesto Dressing:
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (can substitute walnuts)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Salt and pepper, to taste
- 1 tablespoon lemon juice (optional, for brightness)
How Much Time Will You Need?
This delicious Pesto Chicken Salad will take about 30 minutes total. You’ll spend about 10-15 minutes cooking and preparing the chicken, and another 10-15 minutes whipping up the pesto dressing and assembling the salad. It’s quick, easy, and perfect for meal prep!
Step-by-Step Instructions:
1. Cook the Chicken:
Season the chicken breasts with salt and pepper. Heat a skillet over medium heat with a splash of olive oil. Cook the chicken for about 5-7 minutes on each side until the internal temperature reaches 165°F (74°C). Once cooked, remove from heat and let it rest for about 5 minutes before slicing it into strips.
2. Make the Pesto Dressing:
In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan, and garlic. Pulse until everything is finely chopped. While the food processor is running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Finally, add salt, pepper, and lemon juice to taste, blending until well combined.
3. Assemble the Salad:
In a large bowl, mix the salad greens, fresh mozzarella pieces, and halved grapes. Top with the sliced chicken and then drizzle the homemade pesto dressing over the top. Gently toss the salad to coat all the ingredients evenly in the dressing.
4. Serve:
Transfer the salad to serving plates or bowls. Garnish with fresh basil leaves and sprinkle some shredded Parmesan cheese on top. Enjoy it right away for a fresh and tasty meal!
This Pesto Chicken Salad is a fantastic blend of flavors with the creamy pesto dressing, juicy chicken, and sweet grapes. Perfect for a light, wholesome meal!
Can I Use Grilled Chicken Instead?
Absolutely! Grilled chicken adds a wonderful smoky flavor to the salad. You can use leftover grilled chicken or quickly grill some fresh chicken breasts before assembling the salad.
What Can I Substitute for Pine Nuts?
If you’re out of pine nuts, walnuts or sunflower seeds are great alternatives! They will still provide crunch and a nutty flavor essential to the pesto dressing.
How Long Does This Salad Keep in the Fridge?
This salad is best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days. Just keep the dressing separate until you’re ready to eat to prevent the greens from getting soggy.
Can I Add Other Vegetables?
Definitely! Feel free to add your favorite veggies such as cherry tomatoes, avocados, or cucumbers for extra flavor and nutrition. Just chop them up and toss them into the mix with the other ingredients!