Pesto Chicken Salad Recipe

Cooking Directions

• STEP 1.Start by grilling the chicken breasts until they are cooked through and have a nice char on the outside.
• STEP 2.Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips.
• STEP 3.In a large bowl, combine the sliced chicken, cherry tomatoes, cucumbers, red onions, and pine nuts.
• STEP 4.In a separate small bowl, whisk together the pesto sauce, lemon juice, and olive oil.
• STEP 5.Pour the pesto dressing over the chicken and vegetables, and toss until everything is well coated.
• STEP 6.Season with salt and pepper to taste.
• STEP 7.Serve the Pesto Chicken Salad chilled, either on its own or with crusty bread for a complete meal.

Cooking Tips

• To save time, you can use store-bought pesto sauce instead of making your own.
• If you prefer a creamier dressing, you can add a dollop of mayonnaise or Greek yogurt to the pesto dressing.
• Feel free to customize the salad by adding other vegetables or toppings of your choice, such as avocado or feta cheese.

Storage and Serving

• Leftover Pesto Chicken Salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Before serving, give the salad a good toss to redistribute the dressing and flavors.
• This salad is perfect for picnics, potlucks, or as a light and refreshing meal on a hot summer day.