$6.18 RECIPE / $1.55 SERVING
This Pesto Chicken and Broccoli Salad is an additional simple also full lunch salad that can be made in the refrigerator.
I made a mouth-watering Broccoli Cheddar Chicken Salad last year. I’ve wanted to try a pesto-based version ever since.
Well, that day has come so I’m happy to report that Pesto Chicken and Broccoli Salad is just as simple and delicious!
WHAT TYPE OF CHICKEN IS USED?
Food: Pesto Chicken And Broccoli SaladSource: Ange Dim
This Pesto Chicken and Broccoli Salad are ideal for store-bought rotisserie chicken, but if that’s not your thing, feel free to prepare your own boneless, skinless chicken breasts or thighs.
You’ll need about one cup of chopped cooked chicken (the amount is variable), which is roughly one chicken breast or two chicken thighs.
WHAT TYPE OF PESTO IS USED?
For this recipe, I prefer the freshness of basil pesto. Herbal taste brightens the dish considerably. Pesto might be quite expensive, but there are various brands that are more reasonable.
Look for Alessi, Barilla, Classico, or Filippo Berio. And don’t throw away the remainder of the pesto! Utilize every last drop of pesto by perusing our pesto recipe archives.
IS THE BROCCOLI ROOTLESS?
Yes, raw broccoli is included in this salad. This salad has a ton of texture thanks to the additional crunchy broccoli, which also helps it last for days in the refrigerator.
If you are unable to consume broccoli in its raw state, the next best alternative would likely be broccoli that has been briefly cooked, such that it retains its texture but loses its raw flavor.
HOW TO SERVE CHICKEN PESTO AND BROCCOLI SALAD
You may eat this salad alone in a bowl, pile it into a pita, spoon some on top of a green salad, or wrap it in a tortilla. So many possibilities exist!
PESTO CHICKEN AND BROCCOLI SALAD
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Servings: 4; 1 cup each
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- 1 cup chopped cooked chicken* ($3.50)
- 1 lb. fresh broccoli (about 2 cups chopped) ($1.25)
- 1/4 cup chopped red onion ($0.08)
- 1/4 cup basil pesto ($1.00)
- 1/4 cup mayonnaise ($0.29)
- 1 Tbsp. lemon juice ($0.04)
- 1/4 tsp freshly cracked black pepper ($0.02)
INSTRUCTIONS
- Cut the chicken and broccoli into bite-sized portions. Finely dice the red onion.
- Stir pesto, mayonnaise, and lemon juice together in a bowl.
- Combine chicken, broccoli, and red onion in a big bowl. Pour the creamy pesto on top and then sprinkle the freshly cracked pepper on top. Stir to mix.
- Add salt or pepper to the salad to taste. Serve right away or refrigerate until ready to consume.
NOTES
*You may use store-bought rotisserie chicken or cook chicken breast in a skillet.
NUTRITION
- Serving: 1 cup
- Calories: 257 kcal
- Carbohydrates: 10 g
- Protein: 15 g
- Fat: 18 g
- Sodium: 298 mg
- Fiber: 3 g
HOW TO MAKE PESTO CHICKEN AND BROCCOLI SALAD – DIRECTIONS
Food: Pesto Chicken And Broccoli SaladSource: Ange Dim
- For this dish, you’ll need around one cup (plus or minus a bit) of cooked chicken that has been finely diced.
- Use store-bought rotisserie chicken for the simplest choice. However, if you’re not using a rotisserie chicken, you can use one chicken breast or two chicken thighs. If you require directions on how to cook chicken breast in a pan, please refer to this guide. Allow the chicken to cool before incorporating it into the recipe.
- To prepare the creamy pesto dressing, combine 1/4 cup basil pesto, 1/4 cup mayonnaise, and 1 tablespoon of lemon juice.
- Chop about two cups of broccoli into bite-sized pieces. The key to making this salad work is chopping the broccoli finely enough. They should be tiny enough to fit many pieces on a fork.
- Cut the chicken into 14-inch-by-0.5-inch chunks (the cutting board pictured above is quite small, for reference)
- Dice 1/4 cup of red onion. In a bowl, combine the broccoli, chicken, and onion.
- Drizzle the creamy pesto dressing over the bowl’s contents. Add approximately 1/4 teaspoon of freshly cracked pepper.
- Combine all ingredients, taste, and add salt or pepper to taste.
Indulge in a bowl, in a pita, or atop a green salad!