Pesto Chicken Salad

A little Italian and a little southern.

Pesto Chicken Salad

Category: Featured Recipes, Food & Drinks, Food Recipes

Pesto Chicken Salad


  • 1/2 cup fresh basil leaves
  • 4 garlic cloves
  • 1 cup spinach
  • 1/2 cup pine nuts, divided
  • 4 ounces parmesan cheese
  • 1 lemon, juiced & zested
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup olive oil
  • 2 chicken breasts
  • 1/2 cup mayonnaise
  • 1/2 medium red onion, finely diced


  1. Bring a large pot of water to a boil, and add chicken breasts.
  2. Reduce heat to low, and cover; cook for 10-15 minutes, or until fully cooked.
  3. In a blender, combine basil, garlic, spinach, 1/4 cup pine nuts, lemon juice and zest, salt, pepper, olive oil and parmesan cheese. Pulse until smooth, about 30 seconds.
  4. Drain the chicken, and move to a large bowl or stand mixer.
  5. Using a whisk attachment or hand mixer, shred the chicken.
  6. Add in the pesto, mayonnaise, onion and remaining pine nuts, and mix until evenly distributed.
  7. Refrigerate until serving on crackers, bread or on a bed of salad.
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