Pesto Chicken Salad
This refreshing Pesto Chicken Salad combines tender chicken, fresh cherry tomatoes, red onions, and creamy mozzarella tossed in aromatic pesto. It’s a quick, healthy, and flavorful meal — perfect for lunch or dinner!
Equipment
- Mixing bowls
- Knife
- Cutting Board
- Spoon or spatula
- Serving plate
Ingrédients
Main Ingredients
- 2 cups cooked chicken shredded
- 1/2 cup pesto sauce homemade or store-bought
- 1 cup cherry tomatoes halved
- 1/4 cup red onion diced
- 1/4 cup mozzarella cheese diced
- salt and pepper to taste
- mixed greens or lettuce for serving
Optional Add-ins
- pine nuts or walnuts for crunch
- lemon juice to brighten flavors
Instructions
- Gather all ingredients and prepare vegetables by chopping and dicing as needed.
- If using homemade pesto, blend basil, garlic, pine nuts, Parmesan cheese, and olive oil until smooth.
- In a large bowl, combine shredded chicken with pesto sauce and toss until fully coated.
- Add halved cherry tomatoes and diced red onion, then gently mix to distribute evenly.
- Stir in diced mozzarella cheese and season with salt and pepper to taste.
- Toss everything gently to avoid crushing ingredients.
- Serve over a bed of mixed greens or lettuce. Drizzle with lemon juice if desired.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
For a vegetarian version, replace the chicken with chickpeas or tofu and use vegan pesto. You can also add olives, sun-dried tomatoes, or avocado for extra flavor. Serve with crusty bread for a more filling meal.