Pesto Chicken Salad: The Ultimate Recipe for a Delicious Lunch
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup toasted pine nuts
- 6 cups mixed greens (romaine, spinach, or spring mix)
- 1 cup cherry tomatoes
- 1/2 cup red onion
- 1/2 cup cucumber
- 1/4 cup Kalamata olives
- Olive oil, garlic, Italian seasoning, salt, and pepper
- Instructions for Preparation:
Instructions
- Prepare the pesto by toasting pine nuts in a skillet until golden. Blend with basil, Parmesan cheese, garlic, and olive oil until smooth.
- Cook the chicken breasts seasoned with olive oil, Italian seasoning, and garlic powder until they reach an internal temperature of 165°F.
- After resting the chicken for 5-10 minutes, slice it into strips.
- In a large bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, and Kalamata olives. Add the sliced chicken.
- Toss everything with pesto until evenly coated.
- Serve immediately with optional toppings like avocado or croutons.
- Helpful Notes:
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 480
- Sugar: 6g
- Sodium: 560mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg