Description

A vibrant and flavorful chicken salad featuring tender chicken pieces tossed in creamy pesto dressing with fresh mozzarella, cherry tomatoes, and toasted pine nuts. Perfect for quick lunches or elegant entertaining.

Ingredients

Scale

3 cups cooked chicken breast, diced
1/2 cup basil pesto
1/4 cup mayonnaise
1 cup cherry tomatoes, halved
1 cup fresh mozzarella pearls
1/4 cup pine nuts, toasted
1/4 cup red onion, finely diced
2 tablespoons fresh basil leaves, chopped
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

1. Cook chicken breasts until they reach 165°F internal temperature, then dice into bite-sized pieces and refrigerate until completely cool, about 15-20 minutes.
2. While chicken cools, toast pine nuts in a dry skillet over medium-low heat for 3-5 minutes, stirring frequently until golden and fragrant.
3. In a large mixing bowl, whisk together the pesto, mayonnaise, and lemon juice until smooth and well combined.
4. Add the cooled diced chicken to the pesto dressing and toss until evenly coated.
5. Gently fold in the cherry tomatoes, mozzarella pearls, red onion, and fresh basil.
6. Season with salt and pepper to taste, then sprinkle toasted pine nuts on top.
7. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld together.
8. Serve on lettuce leaves, in sandwiches, or alongside your favorite crackers or bread.

Notes

Store in an airtight container in the refrigerator for up to 4 days. This salad tastes even better the next day as flavors meld. Can be served in lettuce cups, on croissants, or with crackers. For a lighter version, substitute Greek yogurt for half the mayonnaise.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Mixing
Cuisine: Italian-American

Nutrition

Serving Size: 1 cup
Calories: 345
Sugar: 3g
Sodium: 485mg
Fat: 24g
Carbohydrates: 6g
Fiber: 2g
Protein: 28g