Pesto Chicken Salad
July 6, 2016
Even though I’m swamped with work at the moment — dealing with tons of deadlines, endless paperwork, emails, and all sort of tiresome things on my real life agenda — I’ve decided to focus my daydreaming on something more aspirational: what to cook on a lazy summer evening.
And though the current heatwave we’re experiencing is not too bad, I’m not brave enough to venture outside of my air-conditioned cave, fire up the grill, and make some grub.
Instead, I stayed in and made some delicious mayo-less Pesto Chicken Salad.
This you guys is epic and super simple too.
It goes down like this: Cook the chicken. Make the pesto (or buy it if you’re extra lazy). Chop some tomatoes and pine nuts. Mix everything together. Eat.
A green chicken salad with white and red polka dots.
It looks and tastes like summer.
A colorful, fresh, healthy, and filling chicken salad. That will make you come back for more.
Serve it over greens or make it into a sandwich for a healthy lunch.
Feel free to use whatever nuts you have on hand. I love pine nuts but you can use pistachios, walnuts, or almonds. Your call.
A yummy, flavor packed twist on a classic.
This Pesto Chicken Salad is perfect for summer time and most definitely a crowd pleaser!
Pesto Chicken Salad Print this recipe!
2 boneless chicken breasts
1 vegetable bouillon (I used Rapunzel)
3 tablespoons fresh parsley
1 celery stalk
½ cup pesto (make your own basil pesto with this recipe)
¼ cup shaved Parmesan cheese
1 cup grape tomatoes, halved
Handful pine nuts, roughly chopped
Salt and pepper to taste
In a medium saucepan, place chicken breasts, celery stalk cut into big pieces, onion, and parsley. Cover with water.
Add bouillon, bring to a boil, lower to simmer, and cook covered for 20 minutes, or until chicken is cooked through.
Remove chicken, let cool, and cut into cubes.
In a large bowl combine chicken cubes and pesto and stir until combined.
Add shaved parmesan, pine nuts, and grape tomatoes and gently mix.
Take a taste and adjust seasoning as needed.
One serving yields 273 calories, 20 grams of fat, 16 grams of carbs, and 30 grams of protein.