Description
Bring the freshness of summer to your table in minutes with this protein-packed pesto chicken salad that’s perfect for meal prep or quick dinners.
Ingredients
Scale
- 2 cups cooked chicken breast, cubed or shredded (about 2 medium breasts)
- 1/3 cup homemade or store-bought pesto
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced (about 1 cup)
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey or maple syrup
- 2 tablespoons toasted pine nuts (optional)
- 1/4 cup crumbled feta cheese (optional)
- Salt and freshly ground black pepper to taste
Instructions
- If cooking chicken from raw, season chicken breasts with salt and pepper, then poach in simmering water for 15-18 minutes until internal temperature reaches 165°F. Let cool slightly before cubing or shredding.
- Prepare all vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion.
- In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper to make the dressing.
- In a large mixing bowl, combine the cooled chicken with all prepared vegetables.
- Pour the dressing over the chicken and vegetables, then add the pesto, starting with 1/4 cup and adding more to taste.
- Gently fold in pine nuts and feta cheese if using, reserving some for garnish.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Before serving, give it a gentle stir, adjust seasoning if needed, and garnish with reserved pine nuts, feta, and fresh basil leaves if desired.