Pesto Chicken and Broccoli Salad Recipe
A quick and flavorful Pesto Chicken and Broccoli Salad combining tender cooked chicken and fresh broccoli florets tossed in a creamy basil pesto dressing. Perfect as a healthy side dish or light meal, ready in just 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Ingredients
Salad Ingredients
- 1 cup chopped cooked chicken
- 1 lb. fresh broccoli (about 2 cups chopped)
- 1/4 cup chopped red onion
Dressing
- 1/4 cup basil pesto
- 1/4 cup mayonnaise
- 1 Tbsp lemon juice
- 1/4 tsp freshly cracked black pepper
Instructions
- Prepare Ingredients: Chop the cooked chicken and fresh broccoli into small, bite-sized pieces. Finely dice the red onion to ensure even distribution in the salad.
- Make Dressing: In a medium bowl, thoroughly stir together the basil pesto, mayonnaise, and lemon juice until smooth and well combined.
- Combine Salad: Place the chopped chicken, broccoli, and red onion into a large mixing bowl. Pour the creamy pesto dressing over the top, then sprinkle with the freshly cracked black pepper. Gently stir to evenly coat all ingredients.
- Season and Serve: Taste the salad and add salt or extra pepper as needed to suit your preference. Serve immediately for the freshest flavors or refrigerate until ready to enjoy.
Notes
- You can use rotisserie chicken or leftover cooked chicken for convenience.
- For a lighter option, substitute mayonnaise with Greek yogurt.
- This salad can be served chilled or at room temperature.
- Add toasted pine nuts or slivered almonds for extra crunch.
- To make it vegan, replace chicken with chickpeas and use vegan pesto and mayonnaise alternatives.