This Easy Pesto Chicken Salad combines juicy chicken with fresh basil pesto for a tasty meal. It’s light, colorful, and packed with flavor. Perfect for busy days!
Making this salad is super simple! I love tossing it together with some crunchy veggies and maybe a sprinkle of cheese. It’s great for quick lunches or a cozy dinner at home!
Key Ingredients & Substitutions
Chicken: I recommend using shredded chicken breast for its lean, tender texture. You can use rotisserie chicken for quick prep or any leftover chicken from a previous meal. If you’re vegetarian, try using chickpeas or a plant-based chicken substitute.
Pesto: Basil pesto adds fantastic flavor! You can buy it prepared or make your own using fresh basil, garlic, parmesan, and olive oil. If you’re allergic to nuts, simply skip the nuts in homemade pesto or use sunflower seeds instead.
Arugula: This leafy green has a peppery flavor, but you can replace it with spinach or mixed greens if you prefer a milder taste. They will still offer a fresh base for the salad.
Green Onions: They add a lovely crunch and mild onion flavor. If you don’t have green onions, red onions or diced bell peppers work as great substitutes.
Lemon: A squeeze of lemon brightens up the dish. If you don’t have lemon, vinegar (like balsamic or red wine) can add a nice tang too!
How Can I Make the Chicken Salad Extra Delicious?
To really amp up the flavor of your salad, focus on the chicken prep and how you mix everything together. Use freshly cooked chicken for the best taste, but rotisserie chicken is super handy for quick meals.
- Mix the shredded chicken with the pesto until it’s fully coated. This ensures every bite is packed with flavor.
- Don’t forget to add salt and pepper! These small touches can bring all the flavors together.
- Add the salad greens right before serving to keep them fresh and crisp. You don’t want wilty arugula!
Lastly, try squeezing some lemon juice right before eating. It not only adds a zesty note but can really brighten the overall flavor of your chicken salad!
Easy Pesto Chicken Salad For Quick Meals
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded
- 1/2 cup basil pesto (store-bought or homemade)
- 2 cups fresh arugula leaves
- 2 tbsp chopped green onions (scallions)
- 1 lemon wedge (for garnish and optional squeezing)
- Salt and pepper, to taste
Time Estimate:
This Easy Pesto Chicken Salad will take you about 10 minutes to prepare. It’s a quick and delightful meal, making it perfect for busy days when you need something fast yet delicious!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by cooking your chicken breast. You can poach, grill, or use pre-cooked rotisserie chicken. Once the chicken is cooked, shred it into bite-sized pieces. Set aside as we get ready to mix the salad.
2. Mix with Pesto:
In a medium bowl, grab the shredded chicken and add in the basil pesto. Stir everything together until the chicken pieces are evenly coated in the vibrant green pesto. This step is key for delicious flavor!
3. Season and Build Your Salad:
Add a pinch of salt and pepper to taste. Taste the mix to make sure it’s seasoned just right! Now, take your serving bowls and lay down a bed of fresh arugula leaves in each. This will be the crunchy base of your salad.
4. Top and Garnish:
Spoon the pesto-coated chicken right on top of the arugula. Sprinkle the chopped green onions generously over the salad for an extra crunch and flavor boost! Finish it off with a lemon wedge on the side. Feel free to squeeze some fresh lemon juice over your salad for a bright and zesty finish.
5. Serve and Enjoy!
Enjoy your Easy Pesto Chicken Salad immediately for a refreshing, light meal that’s perfect for any time of the day! It’s delicious, nutritious, and super quick to prepare!
FAQ for Easy Pesto Chicken Salad
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover cooked chicken works perfectly for this salad. Just shred it into bite-sized pieces and mix it with the pesto as the recipe directs.
What If I Don’t Have Arugula?
No worries! You can substitute arugula with other greens like spinach, mixed salad greens, or even kale. Each will add a different flavor and texture to your salad but will still be delicious!
How Long Does This Salad Last in the Fridge?
This salad is best served fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days. If you’ve added the arugula, consider keeping it separate and adding it just before serving to keep it fresh.
Can I Make This Salad Vegan?
Yes! For a vegan version, skip the chicken and use chickpeas or a plant-based protein. Also, choose a vegan pesto or make your own using nuts, nutritional yeast, and olive oil without any cheese.
