Pesto Chicken Salad

Flour & Fame
by Flour & Fame
4 Servings
20 min

Summer is in full swing here in Los Angeles so I’m sharing my healthy and light pesto chicken salad! It’s a quick dinner and the perfect meal to make during these warm months ahead. This pesto chicken salad is low-carb and keto-friendly. The only cooked component is the freshly shredded chicken which I prefer to make a few hours before, mix with pesto and seasonings and store in the fridge to chill. Once the pesto chicken is ready, assembly takes less than ten minutes, making this a great weeknight meal for any busy day.

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Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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  • 1 pound | Chicken Breast (boneless, skinless)
  • 3 tablespoons | Pesto
  • ½ teaspoon | Kosher Salt
  • ½ teaspoon | Fresh Cracked Black Pepper
  • ¼ teaspoon | Red Pepper Flakes
  • 4 ounces | Parmesan Cheese
  • 1 large head | Butter Lettuce
  • ½ | English Cucumber (about ½ cup)
  • 1 large | Avocado
  • ½ cup | Pine Nuts
  • ¼ cup | Extra Virgin Olive Oil
  • ⅛ cup | Balsamic Vinegar
Start here for pesto chicken:
Fill sauté pan with water, about 2-inches deep, and bring to boil.
Cube chicken into large chunks, about 2-3-inch cubes. Add to boiling water, stirring occasionally, until cooked, about 3-6 minutes depending on thickness. Remove cooked chicken from water, let slightly cool and use two forks to shred chicken.
Mix shredded chicken, pesto, salt, pepper and red pepper flakes together in a small bowl. Set aside.
Continue here when ready to assemble:
Gather all components, cheese slicer/grater, large salad bowl, knife, cutting board and mason jar.
Slice or grate cheese and set aside.
Wash and thoroughly dry lettuce. Chop into large bite size pieces and add directly to large salad bowl.
Cube cucumber and add to salad bowl.
Slice avocado and add to salad bowl.
Add pesto chicken, sliced/grated cheese and pine nuts to salad bowl.
Add olive oil and balsamic vinegar to mason jar and shake vigorously to make vinaigrette. Set aside.
When ready to serve, re-shake vinaigrette, add on top of salad, add salt and pepper to taste, toss and serve.
Flour & Fame
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