Embark on a culinary journey of vibrant flavors and wholesome indulgence with our delightful Pesto Chicken Salad recipe. This masterpiece of a dish seamlessly combines the robust essence of tender grilled chicken with the refreshing allure of a garden-fresh salad. A symphony of colors and textures awaits, as succulent chicken breast, lovingly marinated and grilled to perfection, takes center stage. The star of this ensemble, however, is the basil-kissed pesto dressing that coats each leafy green with its aromatic embrace, infusing the salad with an herbaceous elegance that dances on the taste buds.
Ingredients for Pesto
1/2 cup walnuts, toasted
4 garlic cloves
1 large bunch basil leaves
1 cup shredded Parmesan cheese
2/3 cup olive oil
salt, to taste
pepper, to taste
Ingredients for Salad
4 (4-ounce) boneless skinless chicken breast
1 head of escarole, roughly chopped ( can use romaine, bib lettuce, or kale)
1 cup cherry tomatoes, halved
8 radishes, thinly sliced
1 large carrot, peeled into thin strips
1/2 small red onion, thinly sliced
1 ripe avocado, thinly sliced
1 lemon, juiced
1/2 cup Parmesan cheese
01In a food processor, mince walnuts and garlic. Add basil, parmesan cheese, and olive oil to food processor. Pulse until pesto make paste like consistency. Season with salt and pepper.
02Mix 1/2 cup of pesto with chicken breast and set aside for 30 minutes. Season grill pan with cooking spray over medium- high heat. Add chicken and grill approximately 10 minutes, turning once. Remove from heat and rest. Slice chicken breast into strips.
03In a serving bowl, arrange lettuce as the base of your salad. Top with tomatoes, radishes, carrots, onion, and avocado.
04In a small bowl, stir together remaining pesto and lemon juice to make dressing. Drizzle pesto dressing on top of salad bowl and top off with Parmesan cheese.