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Fresh Pesto Chicken Salad

fresh pesto chicken salad - featured image

A quick and easy chicken salad featuring fresh pesto, crispy mixed greens, and Parmesan cheese, perfect for a light lunch or casual gathering.

Ingredients

Scale
  • 2 cups (280g) cooked chicken, shredded or chopped (rotisserie chicken works perfectly)
  • 1/4 cup (60ml) pesto sauce (store-bought or homemade)
  • 4 cups (120g) mixed greens (baby spinach, arugula, kale), washed and dried
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (40g) red onion, thinly sliced (optional)
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (15ml) freshly squeezed lemon juice
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Prepare the chicken: shred or chop cooked chicken into bite-sized pieces (about 2 cups). Let come to room temperature if refrigerated.
  2. Wash and dry the mixed greens thoroughly using a salad spinner or paper towels.
  3. Halve the cherry tomatoes and thinly slice the red onion.
  4. In a large mixing bowl, combine the chicken, greens, tomatoes, and onions. Add pesto, olive oil, and lemon juice. Toss gently to coat evenly. Season with salt and pepper to taste.
  5. Just before serving, sprinkle freshly grated Parmesan over the salad. Toss gently if desired or reserve some for garnish.

Notes

If pesto is thick, thin with a teaspoon of olive oil or lemon juice before mixing. Toss salad gently to avoid bruising greens. Best served immediately for crisp texture but can be refrigerated for up to 2 hours. Store pesto and Parmesan separately if prepping ahead. Use rotisserie chicken for convenience. Freshly grated Parmesan preferred over pre-shredded for better flavor and texture.

Nutrition

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