Flavorful Basil Pesto Chicken Salad

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Basil pesto chicken salad is the perfect way to enjoy your favorite summer flavors all year long! The pesto dressing pairs perfectly with the fresh basil and juicy chicken, making this a salad you'll crave time and time again. So simple, this will be the recipe you go to on those long fast-paced days.

salad with chicken and basil on fork above white plate of salad

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Basil Pesto Chicken Salad
Ingredients
Handy Kitchen Tools
How to Make a Basil Pesto Chicken Salad
Frequently Asked Questions
Ways to Customize a Pesto Chicken Salad
More Easy Salad Recipes
📖 Recipe

Basil Pesto Chicken Salad

I absolutely love pesto, and this salad combines that with my favorite greens and a bit of chicken to build a meal that is satisfying, but not too heavy. It's great for those who want to increase their protein and greens easily.

The pesto sauce gives it a flavorful kick, while the chicken provides plenty of protein. It’s also great as a salad or sandwich filler. You can easily customize this recipe to fit your own taste preferences. For instance, if you don't like so much basil, you can use another fresh herb in the salad itself. You could also use grilled chicken, baked chicken, or even toss this with shrimp instead of chicken.

After you make this, if you have extra pesto on hand, you'll love making this simple zucchini spaghetti with pesto. It's another light and refreshing dish for your meal plan.

white plate of pesto chicken salad on table

Ingredients

4 cups shredded chicken breasts
4 cups baby arugula
1 cup cherry tomatoes
½ cup celery
¼ cup red onion
2/4 cup Parmesan cheese
1 cup pesto
¼ cup fresh basil
1 teaspoon Italian vinaigrette

sliced hard boiled eggs on side of white plate of salad greens

Handy Kitchen Tools

round white plate of salad with hard boiled eggs on table next to napkin and fork with bundle of tomatoes in background

How to Make a Basil Pesto Chicken Salad

Prep the chicken first. We boiled the chicken for about 18 minutes. You can also grill chicken, bake chicken or even use a rotisserie chicken and shred it before adding it to this salad.

Choose what works best for you, just make sure it is 165°F internally before serving. Chop the chicken into small pieces or shred using a meat shredder if you prefer.

hand shredding chicken on white cutting board

Dice the celery and onion into small pieces then halve the tomatoes and wash the arugula. Set this aside.

In a large bowl, toss the cooked chicken pieces with the vinaigrette or dressing along with Parmesan cheese until coated.

parmesan being poured over chicken in white bowl

Next, add in the arugula, celery, onion, and tomatoes.

tomatoes and celery being poured over white bowl of salad

Stir this together to combine.

Then add the pesto and toss again to coat the greens and chicken well.

spoon of pesto poured over salad greens with chicken

You can top with additional Parmesan as well as fresh basil before serving.

salad with chicken and tomatoes on white plate

Frequently Asked Questions

Can I Use Rotisserie Chicken for This?

Using rotisserie chicken is a huge time saver. I love to use this method when I don't have time to cook. It lets me have an incredible dinner on the table fast, even when I don't have time to cook. Another additional bonus, rotisserie chicken is always delicious.

You can also use any leftover chicken for this recipe if you prefer. I've used it with grilled chicken breasts and thighs as well as the bags of ready-made grilled chicken you can find in the freezer section of your grocery store.

Can I Use Chicken Thighs Instead?

If you prefer, you can use chicken thighs instead of chicken breasts. Many people enjoy using chicken thighs instead of chicken breasts. Thigh meat is more flavorful and will stay moist even if you overcook it slightly. I recommend using boneless, skinless chicken thighs for this recipe or at least removing the chicken from the bone and avoiding the skin.

Can I Use Ready-Made Pesto?

I am using a ready-made pesto. This is a great way to save time. If you have a favorite homemade pesto recipe, you can certainly make it from scratch. If you have a tried and true recipe for homemade pesto, I would love for you to comment down below and let me know.

What Greens Can I Use Instead of Arugula?

I am using arugula because it is one of my personal favorites. I love the slightly peppery flavor. It goes really well with pesto chicken salad.

However, whether it is because you want to change things up and try something new, don't like arugula, or don't have it on hand, you can try using other greens in this salad. Any other type of leafy green will work for the salad. I love using kale, spinach, or even just romaine lettuce in the salad. Any kind of leafy green that you enjoy for salad will work well with this recipe.

fork of salad hovering above white plate on wooden board

Ways to Customize a Pesto Chicken Salad

This recipe is versatile and means you can make it unique, as long as you stick with the pesto sauce for flavor. You may want to add different vegetables, proteins, or even textures. Below are a few ideas that work well with the flavors of this recipe and can be added for more impact.

Choose different proteins such as grilled chicken, fried chicken tenders, or shrimp.
Add pinenuts, pecans, walnuts, or sunflower seeds.
Replace vegetables or include additional sliced mushrooms, cucumber, black olives, zucchini, bell peppers, or other diced vegetables of your preference.
Top with croutons, toasted crackers, fried wontons, or tortilla strips.

white plate of salad on gray table with black background

More Easy Salad Recipes

We love serving salad as a starter, side dish, and even as a main course. In fact, it's one of my go-to meals because they are often so simple and easy but still so satisfying. Below are some personal favorite salad ideas that you can add to your meal plan. Make sure that you bookmark the recipes, print out the recipes, or pin them to an appropriate Pinterest board.

📖 Recipe

Yield: 4

Flavorful Basil Pesto Chicken Salad

This flavorful basil pesto chicken salad recipe is a perfect delicious and nutritious salad that is ideal for leftover rotisserie chicken!

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Ingredients

4 cups shredded chicken breasts
4 cups baby arugula
1 cup cherry tomatoes, halved
½ cup celery, chopped
¼ cup red onion, chopped
2/4 cup Parmesan cheese
1 cup pesto
¼ cup fresh basil, chopped
1 teaspoon Italian vinaigrette

Instructions

If cooking the chicken ahead of time, place it in a large stockpot and cover the chicken with water. Bring to a boil, then cover and cook for 15 to 18 minutes, or until the chicken is cooked through to 165°F internally.
Remove the chicken breasts from the stockpot once cooked through, and chop or shred them into bite-sized pieces, then set them aside.
Wash and prepare the vegetables including the arugula, chopped celery, chopped onion, and halved tomatoes.
In a large bowl add the chopped chicken, Italian vinaigrette, and the Parmesan cheese, then toss together until nicely combined.
To this bowl, add the arugula, celery, tomatoes, and red onion, and then toss with the chicken until the salad is combined nicely.
Top with pesto and toss again before serving.
Top with additional freshly grated Parmesan and fresh chopped basil before serving.