PESTO CHICKEN SALAD
A LOW-CARB, HEALTHY SALAD PERFECT FOR THE SUMMER.
skill level: BEGINNER | quantity: 4 SERVINGS
LISTS
GROCERY LIST:
4 ounces | Parmesan Cheese
1 pound | Chicken Breast (boneless, skinless)
3 tablespoons | Pesto
1 large head | Butter Lettuce
½ | English Cucumber (about ½ cup)
1 large | Avocado
¼ cup | Extra Virgin Olive Oil
⅛ cup | Balsamic Vinegar
½ teaspoon | Kosher Salt (plus more for final seasoning to taste)
½ teaspoon | Fresh Cracked Black Pepper (plus more for final seasoning to taste)
¼ teaspoon | Red Pepper Flakes
½ cup | Pine Nuts
KITCHENWARE:
Small Bowl & Large Salad Bowl
Slotted Spoon, Cheese Slicer/Grater, Knife, Cutting Board & Mason Jar
prep
Helpful tips!
The saltiness of your pesto can vary so adjust salt accordingly.
If pesto chicken is too thick, add a few teaspoons of olive oil to help loosen up.
I like to make the pesto chicken a few hours before, let come to room temp and pop in the fridge so it’s cold when assembling.
Cucumber can be substituted with cherry tomatoes, radishes or any other crunchy vegetable.
COOK
PESTO CHICKEN:
1 pound | Chicken Breast (boneless, skinless)
3 tablespoons | Pesto
½ teaspoon | Kosher Salt
½ teaspoon | Fresh Cracked Black Pepper
¼ teaspoon | Red Pepper Flakes
RAW COMPONENTS:
4 ounces | Parmesan Cheese
1 large head | Butter Lettuce
½ | English Cucumber (about ½ cup)
1 large | Avocado
½ cup | Pine Nuts
¼ cup | Extra Virgin Olive Oil
⅛ cup | Balsamic Vinegar
Start here for pesto chicken:
Fill sauté pan with water, about 2-inches deep, and bring to boil.
Cube chicken into large chunks, about 2-3-inch cubes. Add to boiling water, stirring occasionally, until cooked, about 3-6 minutes depending on thickness. Remove cooked chicken from water, let slightly cool and use two forks to shred chicken.
Mix shredded chicken, pesto, salt, pepper and red pepper flakes together in a small bowl. Set aside.
Continue here when ready to assemble:
Gather all components, cheese slicer/grater, large salad bowl, knife, cutting board and mason jar.
Slice or grate cheese and set aside.
Wash and thoroughly dry lettuce. Chop into large bite size pieces and add directly to large salad bowl.
Cube cucumber and add to salad bowl.
Slice avocado and add to salad bowl.
Add pesto chicken, sliced/grated cheese and pine nuts to salad bowl.
Add olive oil and balsamic vinegar to mason jar and shake vigorously to make vinaigrette. Set aside.
When ready to serve, re-shake vinaigrette, add on top of salad, add salt and pepper to taste, toss and serve.
