Pesto Chicken Salad
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Pesto Chicken Salad is made with tender chicken tossed in flavorful pesto sauce and combined with fresh salad greens, sun-dried tomatoes, and artichoke hearts.
The perfect flavorful weeknight meal or easy lunch recipe, enjoy the versatility and simplicity of this crowd-pleasing favorite!
Looking for more chicken salad recipes? Make sure to try my Chicken Shawarma Salad, Tex-Mex Chopped Chicken Salad, and Southwest Chicken Salad with Cilantro-Lime Dressing too!
Do not feel like you have to use these exact ingredients, substitute your favorite salad greens and vegetables.
You can grill your chicken or use store-bought rotisserie chicken. Use fresh pesto or store-bought pesto to keep things super simple. Go crazy and sprinkle Feta cheese over the top if you so desire!
Ingredient list
- Olive oil
- Boneless, skinless chicken breast or chicken thighs
- Salt and pepper
- Balsamic vinegar or lemon juice
- Mixed fresh greens
- Artichoke hearts
- Sun-dried tomatoes
- Basil pesto sauce
- Cold water to thin as needed
Topping ideas
- Sliced avocado
- Crumbled feta cheese
- Diced cucumber
- Thin red onion slices
- Roasted red pepper slices
- Toasted pine nuts or almonds for added crunch
Creamy pesto chicken salad option
This recipe was created with whole30 and keto diet lovers in mind. Add mayonnaise and plain Greek yogurt to the pesto to change things up.
Check out the printable recipe card below for the complete recipe and detailed instructions.
Super healthy and packed with flavor! What more could you ask for? Wait, don’t answer that. 😉
How to make Pesto Chicken Salad
Sprinkle chicken breasts on both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat. Add two tablespoons of olive oil, then the chicken. Cook, turning occasionally, until browned and cooked through, about 10 minutes. Set aside to rest for 5 minutes.
Add the mixed greens, artichoke hearts and sliced sun-dried tomatoes to a large mixing bowl.
Whisk together a quarter-cup of olive oil with one tablespoon of balsamic vinegar and two tablespoons of basil pesto. Drizzle over the greens and toss to combine.
Divide the salad between two plates. Slice the chicken into strips and place on top of the greens.
Serve with additional pesto sauce that has been thinned with olive oil or warm water. You will seriously love all of the flavors and textures in this salad!
Serving suggestions
Pesto chicken salad pairs well with warm crusty bread, cheesy garlic pull-apart bread, or a bowl of instant pot tomato basil or minestrone soup.
Expert Tips
- Heat the pesto sauce in the microwave if needed to make it easier to pour, or add additional olive oil or warm water to thin.
- Substitute your favorite vinegar or lemon juice for the balsamic if you like.
- For Whole30 or Paleo – use a non-dairy, compliant pesto sauce.
FAQ’s
That depends, how much time do you have? Just kidding, you can use either pre-made pesto from the store or make it from scratch, both options will work. See recipe links below.
Grilled, roasted, or poached chicken breasts work well in pesto chicken salad. You can also use leftover rotisserie chicken for added convenience.
Yes, you can prepare the components ahead of time and assemble the salad just before serving to prevent it from becoming too soggy. Store the chicken and salad ingredients separately in airtight containers in the refrigerator.
Besides the traditional mixed salad greens, you can use baby spinach, arugula, kale, or a combination of your favorite greens.
When stored properly in an airtight container, leftover pesto chicken salad can last in the refrigerator for 2-3 days. However, it’s best when consumed fresh for optimal flavor and texture.
Homemade Pesto Sauce Recipes
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Enjoy!!
Pesto Chicken Salad
Equipment
- Non-Stick Skillet
Ingredients
Dressing
- .25 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons pesto sauce homemade or store-bought, plus additional for serving
Salad
- 10 ounces boneless, skinless chicken breasts or thighs
- .25 teaspoon sea salt
- .25 teaspoon ground black pepper
- 2 tablespoons olive oil
- 4 cups mixed greens
- 1 cup marinated artichoke hearts drained and quartered
- 0.5 cup oil-packed sun-dried tomatoes drained and thinly sliced
Instructions
- Sprinkle chicken breasts on both sides with salt and pepper.
- Heat a non-stick skillet over medium-high heat. Add two tablespoons of olive oil, then the chicken. Cook, turning occasionally, until browned and cooked through, about 10 minutes. Set aside to rest.
- Add the mixed greens, artichoke hearts and sliced sun-dried tomatoes to a large mixing bowl.
- Whisk together a quarter-cup of olive oil with one tablespoon of balsamic vinegar, and 2 tablespoons of pesto. Drizzle over the greens and toss to combine.
- Divide the salad between two plates. Slice the chicken into strips and place on top of the greens. Serve with additional pesto sauce on the side.
Notes
- Heat the pesto sauce in the microwave if needed to make it easier to pour, or add additional olive oil or warm water to thin.
- Substitute your favorite vinegar or lemon juice for the balsamic if you like.
- For Whole30 or Paleo – Use a non-dairy, compliant pesto sauce.
- For creamy pesto sauce: Add 1-2 tablespoons of mayonnaise and 1-2 tablespoons plain Greek yogurt to the dressing. Adjust as needed based on your personal preference.
- When stored properly in an airtight container, leftover pesto chicken salad can last in the refrigerator for 2-3 days. However, it’s best when consumed fresh for optimal flavor and texture.
- Please see original post for topping ideas and recipe tips.
