If you keep a jar of homemade mayo and a bright lemon-basil pesto in the fridge or freezer, you unlock a world of quick, flavorful meals. This Pesto Chicken Salad is one of my favorite ways to turn roasted chicken into a vibrant, make-ahead lunch. It’s fresh, tangy, and easy to customize: pack it into sandwiches or wraps, mound it on a bed of mixed greens, or tuck it into pita pockets for a simple, satisfying meal all week long.
Pesto Chicken Salad
2016-05-02 03:23:58
Serves 4
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Prep Time
10 min
Cook Time
45 min
Total Time
1 hr
Prep Time
10 min
Cook Time
45 min
Total Time
1 hr
Ingredients
- 3 bone-in, skin-on chicken breasts
- Olive oil, for rubbing the chicken
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons mayonnaise (homemade mayo works wonderfully)
- 1/4 cup lemon-basil pesto, plus more to taste
- 1 tablespoon lemon zest
- 1 teaspoon fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- Arrange the chicken breasts on a sheet pan, skin side up. Rub each breast with olive oil so the skin is evenly coated, then season generously with kosher salt and black pepper.
- Roast the chicken for 35 to 40 minutes, until the meat is cooked through and the juices run clear.
- Remove the chicken from the oven and set it aside to cool until it can be handled.
- When cool, remove the meat from the bones and discard the skin and bones.
- Cut the chicken into roughly 3/4-inch dice.
- In a bowl, combine the diced chicken with the pesto, mayonnaise, lemon zest, and lemon juice. Season with a little more salt and pepper to taste and toss gently to coat. Cover and refrigerate for at least 30 minutes to let the flavors meld.
Notes & Tips
- Add a pinch of crushed red pepper if you like a touch of heat.
- If the salad seems a bit dry after a day in the fridge, stir in a little fresh lemon juice or an extra tablespoon of mayonnaise or pesto to revive moisture and brightness.
- Substitutions: for a quicker version, use rotisserie or leftover cooked chicken. For a lighter salad, replace half the mayo with Greek yogurt.
- Serving suggestions: serve over mixed greens, spoon onto crusty bread for an open-faced sandwich, or pack in wraps or pita for easy lunches.
- Storage: store the salad in an airtight container in the refrigerator for up to 3–4 days. Stir before serving to redistribute dressing.
- Make-ahead: this salad is an ideal meal-prep option—prepare it on Sunday and enjoy ready-made lunches for several days.
By Alex Snodgrass
The Defined Dish