Description
This creamy and vibrant salad combines tender chicken with pesto and fresh veggies for a quick, nutritious meal.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or chopped
- ½ cup homemade or store-bought pesto
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ¼ cup feta cheese, crumbled (optional)
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- In a large mixing bowl, combine the shredded chicken and pesto. Stir until the chicken is evenly coated in the velvety, green goodness.
- Add the cherry tomatoes, diced cucumber, and red onion to the bowl.
- Gently fold in the feta cheese.
- Season with salt and pepper to taste. Give it a final toss to combine all the ingredients beautifully.
- Serve the salad chilled or at room temperature, garnished with fresh basil leaves.
Notes
This salad can be made a day or two in advance and stored in an airtight container in the fridge. It stores beautifully for 3 days but is best eaten fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg