This Easy Pesto Chicken Salad is a colorful mix of juicy chicken, fresh veggies, and zesty pesto. It’s quick to whip up and perfect for lunch or a light dinner!
Honestly, who can resist that tasty pesto? I love to serve it on a bed of greens or in a sandwich. It’s a simple way to make my meals more exciting without the fuss!
Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken breast is a great choice for this salad. You can use rotisserie chicken for convenience or leftover chicken from another meal. If you’re vegetarian, chickpeas or tofu can be solid substitutes!
Basil Pesto: You can buy pesto or make your own! If basil is hard to find, try using spinach or arugula for a different flavor. Nut-free options can be made with sunflower seeds instead of pine nuts.
Greek Yogurt or Mayonnaise: It adds creaminess to the salad. If you want a lighter version, skip it! For a vegan option, use avocado or silken tofu blended until smooth.
Greens: Arugula offers a peppery flavor that pairs well with pesto. Mixed greens or spinach are also great alternatives if you prefer a milder taste.
How Do I Mix the Salad Without Making a Mess?
Mixing can be tricky, but a few easy steps can help!
- Use a large bowl where the chicken has room to move around.
- Add the pesto and dressing to the chicken first, then fold it gently with a spatula or wooden spoon. This helps keep everything from flying out!
- Add the greens last and give a light toss just until everything is combined.
Remember, it’s okay if it gets a bit messy; the deliciousness will make it worth it!
Easy Pesto Chicken Salad
Ingredients:
- 2 cups cooked chicken breast, shredded
- 1/3 cup basil pesto (store-bought or homemade)
- 1/4 cup plain Greek yogurt or mayonnaise (optional, for creaminess)
- 2 tbsp chopped green onions (scallions)
- 1 tbsp fresh lemon juice
- Salt and black pepper, to taste
- 3 cups fresh arugula or mixed greens
- Lemon wedges, for garnish
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare. It’s quick and easy, making it perfect for a quick lunch or a light dinner. No cooking involved here, just some simple mixing and assembling!
Step-by-Step Instructions:
1. Mix the Chicken and Pesto:
In a large bowl, place the shredded cooked chicken and add the basil pesto. Stir it all together until the chicken is well coated in the pesto. This flavorful mix is the heart of your salad!
2. Add Creaminess and Flavor:
If you like a creamier salad, add the Greek yogurt or mayonnaise at this stage. Also, sprinkle in the fresh lemon juice and chopped green onions. Mix everything well until combined nicely.
3. Season to Taste:
Now, it’s time to season! Add salt and black pepper according to your taste. Give it another good stir so the flavors blend together perfectly.
4. Prepare the Greens:
On serving plates or bowls, arrange the fresh arugula or mixed greens. This will be the bed for the delicious pesto chicken salad.
5. Serve and Enjoy:
Spoon the pesto chicken salad generously over the greens. Don’t forget to add a lemon wedge on the side for a little extra zing just before you dig in. This salad can be served either chilled or at room temperature, and it’s sure to be a hit!
FAQ for Easy Pesto Chicken Salad
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover roasted or grilled chicken works perfectly for this recipe. Just shred it, and you’re good to go!
How Long Can I Store This Salad?
You can store the pesto chicken salad in an airtight container in the fridge for up to 3 days. Just keep in mind that the greens may wilt, so it’s best to add them fresh when you’re ready to serve.
Can I Make This Salad Dairy-Free?
Yes! Simply omit the Greek yogurt or mayonnaise, or use a dairy-free version, like cashew cream or avocado, for a creamy texture. You’ll still have a deliciously fresh taste!
What Can I Serve With This Salad?
This salad is versatile! Pair it with crusty bread for a hearty meal, serve it as a filling in wraps or sandwiches, or enjoy it alongside a refreshing side salad for a complete lunch or dinner.
