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Flavorful Pesto Chicken Salad Recipe with Fresh Garden Veggies

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A quick and easy pesto chicken salad featuring tender shredded chicken, fresh garden veggies, and vibrant basil pesto. Perfect for a light, satisfying summer meal or side dish.

Ingredients

Scale
  • 3 cups shredded rotisserie or poached chicken breast (skinless preferred)
  • 1/2 cup basil pesto (store-bought or homemade)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 cup diced red bell pepper
  • 1/4 cup thinly sliced red onion (optional)
  • 2 cups baby spinach or mixed salad greens
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 1/4 cup toasted pine nuts or walnuts (optional)
  • 1/2 cup diced avocado (optional)

Instructions

  1. Shred about 3 cups (about 420 grams) of cooked chicken breast into bite-sized pieces. If starting with raw chicken breast, poach gently in simmering water for 15 minutes until cooked through, then cool and shred.
  2. Rinse and halve 1 cup (150 grams) of cherry tomatoes. Dice 1 medium cucumber (about 200 grams). Chop 1/2 cup (75 grams) of red bell pepper and thinly slice 1/4 cup (40 grams) of red onion if using. Wash and dry 2 cups (60 grams) of baby spinach or mixed greens.
  3. Toast 1/4 cup (30 grams) of pine nuts or walnuts in a dry skillet over medium heat for 3–4 minutes until golden and fragrant, stirring frequently. Remove from heat and cool.
  4. In a small bowl, whisk together 1/2 cup (120 ml) basil pesto, 1 tablespoon (15 ml) fresh lemon juice, and 1 tablespoon (15 ml) extra virgin olive oil. Season with salt and freshly ground black pepper to taste.
  5. In a large mixing bowl, gently toss shredded chicken with chopped veggies and greens. Pour pesto dressing over mixture and fold together carefully using salad tongs or spoons, ensuring even coating without bruising greens.
  6. Fold in optional diced avocado or toasted nuts if desired.
  7. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
  8. Serve immediately or refrigerate for 20–30 minutes to let flavors meld. Cover tightly if chilling to prevent wilting.

Notes

Avoid over-mixing to prevent bruising the greens and watery salad. If chicken is dry, add extra olive oil or lemon juice to keep moist. Use firm, seedless cucumbers and dry greens well to avoid sogginess. Toast nuts carefully to avoid burning. For meal prep, keep dressing separate and toss before serving.

Nutrition

Keywords: pesto chicken salad, summer salad, fresh garden veggies, quick chicken salad, healthy lunch, easy salad recipe

Find it online: https://emacrave.com/flavorful-pesto-chicken-salad-recipe-with-fresh-garden-veggies-easy-and-perfect-for-summer/