Enjoy this Pesto Chicken with a Garden Salad perfect all year arround . Its ideal for a mid year lunch or supper and makes a lot to impart to your neighbors and new companions.
This is a picture-wonderful keto diet feast: chicken bosoms finished off with mozzarella cheddar and pesto sauce. Pesto, produced using basil, olive oil, garlic, Parmesan cheddar, and pine nuts adds rich, satisfying, heart-solid unsaturated fats to the supper. Furthermore, the peppery nibble of arugula, new tomato, and red onion are the ideal supplement to this healthy chicken salad with pesto.
you should keep your homemade pesto in the freezer, so you just pull out a jar, but if you don’t have pesto on hand, you can use your favorite store bought pesto.
Reasons to love this Pesto Chicken with a Garden Salad:
One more motivation to add this recipe to your week after week supper turn: It’s basic and quick to make, either in your broiler or outside on the barbecue. You can slash the serving of mixed greens while the chicken heats, and the entire recipe just requires one cooking container. Furthermore, any recipe that calls for less prep and cleanup time is a success in our book.
Pesto is so versatile and goes well with almost anything. I like to thin it out and make a basil cream dip for vegetables and you can also add some heavy cream to make a pesto sauce for pasta. But I think it tastes best when it is fresh from your own little garden. And use the best quality Parmesan cheese you can.
Pesto Chicken with a Garden Salad Ingredients
You only need few ingredients!
- Chicken– we use shredded rotisserie chicken to keep the salad super simple. If you have leftover chicken breasts, you can chop or shred them up, they work well in this salad recipe too.
- Pesto– you can use homemade pesto or store bought. Make sure you choose a pesto with good
- Green onion– I like green onion because it blends into the green pesto and the onions aren’t too strong.
Low Carb Chicken Salad Variations:
This simple pesto chicken salad has lots of flavor and doesn’t need a lot of ingredients, but if you want to mix it up, here are some suggestions.
- Add chopped celery, adding veggies is always a good idea!
- Stir in chopped sun-dried tomatoes or chopped tomatoes.
- Add pine nuts for a crunch.
- Stir in freshly grated Parmesan cheese if you want a cheesy, salty kick!
- Chop up olives and stir them into the salad.
Store the chicken salad in the an airtight container in the refrigerator for up to to 4 days. If the salad dries out a little, you can always stir in a little more pesto to freshen it up.
How to Serve Pesto Chicken with a Garden Salad:
This salad is extremely flexible. Here are an alternate ways of serving it up!
*Serve over a bed of greens. Go ahead and add different veggies to build up the plate of mixed greens.
*Top a piece of toast or garlic bread with the plate of mixed greens.
*Make a sandwich! You can add lettuce, tomato, avocado, cucumber, sprouts, cheddar, and so on. Anything that sandwich trimmings you like! It is perfect on sourdough, entire wheat, focaccia, croissants, anything that you like best!
*Make a lettuce wrap or tortilla wrap.
*Serve in a pita pocket.
*Appreciate with chips.
Other Salad Recipes:
Pesto Chicken with a Garden Salad
In a resealable container, add your chicken and pesto sauce. Marinate for at least 2 hours, preferably overnight. Grill at medium heat for 6-8 minutes per side. Discard any remaining pesto marinade. Let chicken rest for a few minutes, then slice.
Wash all vegetables. Using your largest salad bowl, put in your salad/lettuce mix, cucumbers, tomatoes, peppers, scallions, carrot, mango, and black beans. Give these a nice toss. Plate salad and top with the grilled chicken.
Serve with your favorite dressing and croutons.
- Amount Per Serving
- Calories 380
- % Daily Value *
- Total Fat 13g20%
- Protein 47g94%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.