This tasty Pesto Chicken Salad is perfect for a light lunch! It’s made with juicy chicken, fresh veggies, and creamy pesto dressing for a colorful and flavorful meal.
I love how quick it is to whip up! Just mix everything together, and you’ve got a salad that’s as good as it is pretty. Great on its own or stuffed in a sandwich! 🥗
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this salad. You can also use rotisserie chicken for convenience. Just shread it and mix in with the pesto!
Cherry Tomatoes: These add sweetness and color. If you don’t have cherry tomatoes, regular tomatoes can be diced. Even sun-dried tomatoes would work well.
Arugula: This leafy green has a peppery flavor. If you prefer, mix it with spinach or use any other greens like lettuce as a substitute.
Basil Pesto: Homemade pesto brings freshness, but store-bought is just fine too! If you need a nut-free option, look for pesto without nuts or try blending fresh basil with olive oil, garlic, and nutritional yeast.
How Do You Cook Chicken Perfectly for Salad?
Cooking chicken properly is key for juicy meat. Here’s how you can do it:
- Always season the chicken with salt and pepper for flavor.
- Heat olive oil in the skillet before adding the chicken – it should sizzle when you add it.
- Cook on medium heat so it cooks through without burning, about 5-7 minutes per side. Check with a meat thermometer; it should reach 165°F (75°C).
- Rest the chicken before slicing to keep it moist. This step is often skipped, but it makes all the difference!
By following these easy steps, your chicken will be tender and delicious, making your Pesto Chicken Salad shine!
Pesto Chicken Salad
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 2 cups arugula (or mixed greens)
- 1/2 cup prepared basil pesto (store-bought or homemade)
- 1 tablespoon olive oil
- Optional garnish: fresh basil leaves
How Much Time Will You Need?
This Pesto Chicken Salad takes about 30 minutes to prepare. You’ll spend about 10 minutes seasoning and cooking the chicken, and another 15-20 minutes mixing everything together. It’s quick, easy, and absolutely delicious!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning the chicken breasts generously with salt and pepper on both sides. This adds great flavor to your salad.
2. Cook the Chicken:
In a skillet, heat the olive oil over medium heat. Add the seasoned chicken breasts and cook until they are fully cooked through and golden on the outside, which should take about 5-7 minutes per side depending on their thickness. Make sure they are no longer pink in the center.
3. Rest and Slice the Chicken:
Once cooked, carefully remove the chicken from the skillet and let it rest on a plate for about 5 minutes. This helps to keep it juicy! After resting, slice or shred the chicken into bite-sized pieces.
4. Mix in the Pesto:
In a large bowl, combine the sliced or shredded chicken with the basil pesto. Toss everything together until the chicken is evenly coated with the pesto.
5. Add Fresh Ingredients:
Next, add the halved cherry tomatoes and arugula to the bowl. Gently toss to mix everything together, being careful not to squish the tomatoes.
6. Season and Serve:
Give your salad a taste and adjust the seasoning with a bit more salt or pepper if you like. Now, serve your vibrant Pesto Chicken Salad in bowls, garnishing with fresh basil leaves if you choose.
Enjoy this refreshing, flavorful salad as a light lunch or dinner. It’s perfect on its own or with a slice of crusty bread!
Can I Use Cooked Chicken for This Salad?
Absolutely! If you have leftover cooked chicken or want to save time, just shred or chop it and mix it with the pesto. Rotisserie chicken works great here too!
What Can I Substitute for Arugula?
If you’re not a fan of arugula, you can easily substitute it with spinach, mixed greens, or even romaine lettuce for a mild flavor. Just use what you have on hand!
How Long Will This Salad Last in the Fridge?
To keep your salad fresh, store it in an airtight container in the fridge for up to 2 days. The arugula might wilt slightly, but the flavors will still be delicious!
Is There a Vegan Option for This Salad?
Yes! You can replace the chicken with chickpeas or grilled veggies, and use a vegan pesto to keep it plant-based. It will still be tasty and satisfying!