Pesto Chicken Salad

July 6, 2016

Pesto Chicken Salad

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.

Tomatoes and Pine Nuts

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.

Pesto Chicken Salad

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.

Pesto Chicken Salad

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!

Serves 4

2 boneless chicken breasts
1 vegetable bouillon (I used Rapunzel)
¼ onion
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.

Nutrition facts

One serving yields 273 calories, 20 grams of fat, 16 grams of carbs, and 30 grams of protein.


  1. This looks beautiful, so colourful. I'm running out of days in the week to cook all the meals I want from your recipie list! Had the sweet potato pizza tonight and I'll never eat a boring jacket potato again, they have no flavour compared to sweet ones. And really filling too so saves me from the munchies later on in the evening.......unless one of your brownies I made calls to me later on !

  2. This is gorgeous! Love the pesto- I'm obsessed :)

  3. love pesto chicken! definitely need to make this recipe. it's so perfect for summer weather!

  4. Well, blame Sally from 'Bewitching Kitchen' for me to have landed on your doorstop right from wintery Australia. Will never be a triathlete and don't really 'do' Paleo, but methinks we'll agree on most! Love your range of recipes and shall make this over the weekend: salads don't stop for me in the autumn!!