05.10.16

Pesto Chicken Salad

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Having some of our Homemade Mayo and our Lemon-Basil Pesto already prepared in your fridge/freezer leads to endless possibilities. Case and point? This delicious Pesto Chicken Salad we have here. If you are a weekly meal prepper like us, make this next Sunday–that way, you will have a delicious lunch at your fingertips throughout the week!

Pesto Chicken Salad
Serves 4
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Prep Time
10 min
Cook Time
45 min
Total Time
1 hr
Prep Time
10 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 3 bone-in, skin on chicken breasts
  2. olive oil
  3. kosher salt and black pepper, to taste
  4. 2 tbsp. mayo (we like to use our Homemade Mayo)
  5. 1/4 cup Lemon-Basil Pesto, or more to taste
  6. 1 tbsp. lemon zest
  7. 1 tsp. juice of a lemon
Instructions
  1. Preheat oven to 350 degrees.
  2. Place chicken breasts on a sheet pan skin side up and rub them with olive oil so that they are evenly coated. Sprinkle generously with salt and pepper.
  3. Roast in the oven for 35 to 40 minutes, or until the chicken is cooked through.
  4. Set chicken aside until it is cooled.
  5. When the meat is cooled, remove the meat from the bones and discard the skin and bones.
  6. Cut chicken into 3/4 inch dice.
  7. Place diced chicken in a bowl with the pesto, mayo, lemon zest, lemon juice, and a little more kosher salt and pepper to taste. Gently toss to combine, cover, and refrigerate for at least 30 minutes to chill.
Notes
  1. I also add crushed red pepper, to taste, to my chicken salad.
  2. After it has refrigerated overnight, sometimes it can feel like it dries up a tad. Add some fresh squeezed lemon juice to it the next day if you feel it needs it!
The Defined Dish http://www.thedefineddish.com/

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