1cupmarinated artichoke heartsdrained and quartered
0.5cupoil-packed sun-dried tomatoesdrained 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.