Pesto Chicken Salad
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The birds are chirping, breeze is blowing and spring is in the air. Okay not really, it is 100+ degrees in Arizona and light meals are taking over the dinner table! Pesto Chicken Salad is a simple, flavorful weeknight meal that is perfect any time of year. You can grill your chicken or use rotisserie. Use homemade pesto or store-bought to keep things super simple.
Do not feel like you have to use these exact ingredients, substitute your favorite salad greens and vegetables. Go crazy and sprinkle Feta cheese over the top if you so desire!
Ingredients needed to make this recipe:
- Olive Oil
- Boneless, Skinless Chicken
- Salt and Pepper
- Balsamic Vinegar
- Mixed Greens
- Artichoke Hearts
- Sun-Dried Tomatoes
- Pesto Sauce
Super healthy and packed with flavor! What more could you ask for? Wait, don’t answer that. 😉
How to make Pesto Chicken Salad for Two:
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 two Tablespoons of olive oil with one Tablespoon of balsamic vinegar. 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. Drizzle the pesto sauce over the chicken and serve.
You will seriously love all of the flavors and textures in this salad!
Recipe Notes
- Heat the pesto sauce in the microwave if needed to make it easier to pour.
- Substitute your favorite vinegar for the balsamic if you like.
- Roasted red peppers would also be delicious, and maybe some olives and toasted nuts for some crunch.
- For Whole30 or Paleo – use a non-dairy, compliant pesto sauce.
Homemade Pesto Sauce Recipes:
More delicious Salad recipes:
- Cilantro-Lime Steak Salad
- Grilled Caesar Salad
- Tex-Mex Chopped Chicken Salad
- Asian Sesame Chicken Salad
- Chef’s Salad
Are you ready for summer? What are you most looking forward to?
Enjoy!!
Pesto Chicken Salad
Equipment
- Non-Stick Skillet
Ingredients
Salad
- 10 ounces boneless, skinless chicken breasts or thighs
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 Tablespoons olive oil
- 4 cups mixed greens
- 1 cup marinated artichoke hearts drained and quartered
- ½ cup oil-packed sun-dried tomatoes drained and thinly sliced
- 2 Tablespoons pesto sauce homemade or store-bought
Dressing
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon balsamic vinegar
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 two Tablespoons of olive oil with one Tablespoon of balsamic vinegar. 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. Drizzle the pesto sauce over the chicken and serve.
Notes
- Heat the pesto sauce in the microwave if needed to make it easier to pour.
- Substitute your favorite vinegar for the balsamic if you like.
- Roasted red peppers would also be delicious, and maybe some olives and toasted nuts for some crunch.
- For Whole30 or Paleo – use a non-dairy, compliant pesto sauce.
Nutrition
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