This Pesto Chicken Salad is a tasty mix of shredded chicken, fresh veggies, and creamy pesto. It’s zesty, colorful, and perfect for a quick lunch or a light dinner!
I love how easy it is to whip up—a great way to use leftover chicken. Plus, you can toss in whatever veggies you have on hand. It’s like a party in a bowl! 🎉
Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken breast works best, but you can also use rotisserie chicken for convenience. If you’re vegetarian, try using chickpeas or tofu instead for a protein boost.
Basil Pesto: Store-bought pesto is easy, but homemade gives a fresher taste. If you can’t find basil, consider using spinach or arugula to make a green pesto. Nut-free versions can be made with sunflower seeds.
Cherry Tomatoes: These add a nice sweet burst! If they’re out of season, try diced bell peppers for crunch or sun-dried tomatoes for a deeper flavor.
Red Onion: The sharpness of red onion is great here, but if you prefer something milder, use green onions or skip it altogether. Shallots can also be a lovely alternative.
How Do I Make Sure My Pesto Chicken Salad is Well Mixed?
Getting the right mix can really tie your salad together! Start by combining the shredded chicken and pesto in a large bowl. Use a spatula or large spoon to fold gently—this prevents the chicken from breaking apart too much.
- If your pesto is thick, drizzle a bit of olive oil and stir until it’s creamy.
- Add the cherry tomatoes and red onions in last so they don’t get crushed.
- Gently fold everything together, making sure you have even distribution of the pesto and veggies.
- Always taste before serving, adding salt and pepper as needed for the perfect flavor.
Following these tips can help you create a delicious and satisfying salad that everyone will enjoy!
Pesto Chicken Salad
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded or chopped
- 1/2 cup prepared basil pesto
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- Fresh basil leaves for garnish
- Salt and pepper to taste
- Optional: 1 tablespoon olive oil (if pesto is thick)
How Much Time Will You Need?
This Pesto Chicken Salad will take about 15 minutes to prepare. It’s quick and straightforward! If you want the flavors to really blend, consider chilling it for about 30 minutes after mixing, but that’s totally optional.
Step-by-Step Instructions:
1. Mix the Chicken and Pesto:
Begin by placing the shredded or chopped cooked chicken in a large bowl. Pour in the basil pesto and use a spatula to toss everything together. Make sure the chicken is coated well with the pesto. If the pesto looks too thick, add the optional olive oil to make it creamier and easier to mix.
2. Add the Veggies:
Next, toss in the halved cherry tomatoes and thinly sliced red onion. These will add both color and a fresh crunch to your salad. Gently fold the vegetables into the chicken and pesto mixture, being careful not to squish the tomatoes.
3. Season and Serve:
Now it’s time to taste your salad! Adjust the flavor by adding salt and pepper as your taste buds prefer. Once seasoned, transfer the delicious mixture to a serving bowl.
4. Garnish and Enjoy:
Finish off your salad by garnishing it with fresh basil leaves on top. You can serve it right away, or pop it in the fridge for about 30 minutes for the flavors to meld even more. It’s perfect on its own, over a bed of greens, or even on some toasted bread. Enjoy your delightful meal!
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly. It saves time and adds great flavor to the salad!
What if I Don’t Have Basil Pesto?
No worries! You can substitute with other types of pesto, like sun-dried tomato or spinach pesto. Alternatively, a simple mix of olive oil, garlic, and Parmesan can create a delicious dressing.
How Do I Store Leftover Pesto Chicken Salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving again, as the ingredients may separate a bit.
Can I Add More Vegetables?
Definitely! Feel free to customize this salad by adding veggies like bell peppers, cucumbers, or avocados. Just chop them up and toss them in!
