Yield: 4

Flavorful Basil Pesto Chicken Salad

This flavorful basil pesto chicken salad recipe is a perfect delicious and nutritious salad that is ideal for leftover rotisserie chicken!

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients

  • 4 cups shredded chicken breasts
  • 4 cups baby arugula
  • 1 cup cherry tomatoes, halved
  • 1/2 cup celery, chopped
  • 1/4 cup red onion, chopped
  • 2/4 cup Parmesan cheese
  • 1 cup pesto
  • 1/4 cup fresh basil, chopped
  • 1 teaspoon Italian vinaigrette

Instructions

  1. If cooking the chicken ahead of time, place it in a large stockpot and cover the chicken with water. Bring to a boil, then cover and cook for 15 to 18 minutes, or until the chicken is cooked through to 165°F internally.
  2. Remove the chicken breasts from the stockpot once cooked through, and chop or shred them into bite-sized pieces, then set them aside. shredded chicken on white cutting board
  3. Wash and prepare the vegetables including the arugula, chopped celery, chopped onion, and halved tomatoes.
  4. In a large bowl add the chopped chicken, Italian vinaigrette, and the Parmesan cheese, then toss together until nicely combined.
  5. To this bowl, add the arugula, celery, tomatoes, and red onion, and then toss with the chicken until the salad is combined nicely. salad being tossed with pink tongs
  6. Top with pesto and toss again before serving. hands holding white bowl of salad
  7. Top with additional freshly grated Parmesan and fresh chopped basil before serving. salad on white plate next to striped napkin and fork

Notes

Top with toasted pine nuts, almonds, or sunflower seeds for more texture.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 626Total Fat: 45gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 127mgSodium: 680mgCarbohydrates: 11gFiber: 2gSugar: 3gProtein: 46g