Creamy Pesto Chicken Salad

My creamy pesto chicken salad is layered with seasoned chicken, white beans, and salted almonds for a protein-packed dish. Feta, basil, and homemade pesto dressing top things off for a flavorful masterpiece! 

A Quick Look

• Recipe Name: Chicken Salad with Creamy Pesto Dressing
• Ready In: 25 minutes
• Serves: 8 servings
• Main Ingredients: Salad, boneless chicken thighs, olive oil, smoked paprika, each garlic powder, spring mix lettuce, white cannellini beans, avocados
• Why You'll Love It: My creamy pesto chicken salad is layered with seasoned chicken, white beans, and salted almonds for a protein-packed dish. Feta, basil, and homemade pesto dressing top things off for a flavorful masterpiece! 

SUMMARIZE & SAVE THIS CONTENT ON

ChatGPT Gemini ✓ Copied — paste in Gemini Claude

Add me as a trusted Google source

Creamy chicken pesto salad

Salads should be exciting – and that’s something I live by. While a garden salad makes for a fresh side dish, it’s far from a satisfying main. 

I’m always experimenting with salads that defy expectations, like my Asian Chicken Crunch Salad and Kale Superfood Salad.

Today’s salad recipe is anything but basic, made with seasoned chicken thighs with fresh vegetables, feta cheese, and a homemade pesto dressing. 

My creamy chicken pesto salad is nutritious and craveable, including healthy fats like fresh avocado, olive oil, and salted almonds for an extra crunch. 

Ingredients needed

Here’s a little bit on everything that goes into my creamy chicken pesto salad:

Chicken Salad

• Chicken thighs: 2lbs of boneless chicken thighs give this recipe a great protein content. 
• Olive oil: You’ll need 2 tablespoon of olive oil to fry the seasoned chicken.
• Spices: To season the chicken thighs, I mix 1 tablespoon smoked paprika and 1 teaspoon each of garlic powder, onion powder, salt, pepper, cumin, and oregano. 
• Lettuce: For greens, this recipe calls for 11oz spring mix lettuce. 
• White cannellini beans: I love mixing protein sources in my salads. This recipe is amped up using 1 can of white cannellini beans, drained and rinsed. 
• Avocados: 2 diced avocados give this pasta salad a lovely creaminess and a source of healthy fats. 
• Cucumber: 1 cup of diced cucumber gives the salad a fresh crunch. 
• Feta: Creamy, salty, and oh-so-tasty, 8oz crumbled or diced feta is a non-negotiable in this recipe. 
• Basil: ½ cup fresh chopped basil adds fresh aromatics. 
• Salted almonds: I finish the salad mix with 1 cup chopped salted almonds for a crunchy delight!

Creamy pesto dressing

• Plain Greek yogurt: I keep this salad dressing light by using ½ cup 2% plain Greek yogurt. 
• Mayonnaise: ½ cup mayo gives this dressing a touch of richness. 
• Fresh pesto: You’ll need ⅓ cup of your favorite fresh pesto. 
• Avocado or olive oil: ⅓ cup oil makes this pesto dressing rich and silky. 
• Lemon: The juice of 1 lemon adds a bright acidity, cutting through the rich elements. 
• Salt + pepper: Finally, I add 1 teaspoon salt and ½ teaspoon pepper to enhance all the ingredients in this recipe.

Kitchen tools required

To make this creamy pesto chicken salad, you’ll need a few kitchen essentials:

• Large mixing bowl
• Whisk
• Cast iron skillet 
• Spatula
• Cooking thermometer 
• Liquid measuring cup
• Large salad bowl
• Cutting board
• Kitchen knife

You’ll also need measuring cups, including 1 cup, ½ cup, ⅓ cup, 1 tbsp, 1 tsp, and ½ tsp.

How to make creamy pesto chicken salad

Here’s how to make my creamy chicken pesto salad in just a few easy steps. 

Prepare the chicken thighs

To a large mixing bowl, add 2lb boneless chicken thighs and drizzle with olive oil. Toss to coat the chicken thighs. 

Next, add spices to a small mixing bowl, including 1 tablespoon smoked paprika and 1 teaspoon each of garlic powder, onion powder, salt, pepper, cumin, and oregano. Whisk to combine. Then, pour over your chicken, tossing until it is fully coated. 

With your chicken prepped, heat your cast-iron skillet over medium-high heat. Add 2 tablespoon of olive oil to the pan. Once heated, add the seasoned chicken and cook for 5 minutes per side, or until the internal temp reaches 165 F. 

You may need to do this step in a couple of batches, depending on how large your skillet is. Set aside your cooked chicken on a plate while you prepare the dressing. 

Mix the dressing

To a liquid measuring cup, add ½ cup 2% plain Greek yogurt, ½ cup mayo, ⅓ cup fresh pesto, ⅓ cup avocado oil or olive oil, the juice of 1 lemon, 1 teaspoon salt, and ½ teaspoon pepper. Whisk until combined. 

Assemble your pesto chicken salad

Assemble your salad by layering 11 oz spring mix, 1 can of drained and rinsed cannellini beans, 2 diced avocados, 1 cup diced cucumber, and 8oz crumbled feta in a large salad bowl. 

Slice the chicken thighs into strips, then layer them on top of your salad, along with ½ cup chopped basil and 1 cup of salted chopped almonds. 

Finish with a pour of homemade dressing and toss to combine. 

Recipe tips

Below are some common pesto chicken salad questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve pesto chicken salad

This salad is super nutritionally complete, packed with 4 protein sources, mixed vegetables, and healthy fats. 

Serve as a main dish with fresh lemon wedges – no sides required! Want more satiety? Add a serving of rice or quinoa. 

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works just as well as thighs, though thighs will be a touch juicier. 

To swap, simply adjust cooking time accordingly until the internal temperature reaches 165 F. Chicken breasts may take an extra 1-2 minutes on each side, depending on thickness. 

Storing leftovers

Because this chicken salad with pesto sauce contains so many different components, it’s not easy to store once the salad is pre-mixed. 

If your salad is mixed and ready to go, store it in a covered container in the refrigerator and eat within 24 hours. 

For longer storage, keep your recipe components separate, then assemble just before you’re ready to eat. This means separately storing your homemade pesto sauce (3-4 days), salad base (everything but avocado, 2-3 days), and chicken (up to 4 days). 

Each element should be stored in a separate airtight container for optimal freshness. Slice fresh avocado as a final step just before serving. 

If you liked this recipe, you’ll want to try these!

Find more nutrient-packed, flavor-forward recipes here:

• Lemon Parmesan Sheet Pan Gnocchi
• Easy Teriyaki Salmon Recipe
• Mediterranean Chickpea Salad
• Spicy Roasted Veggie Date Salad
• Honey Mustard Crispy Chicken Salad

All recipes by Erin Morrissey and Photos by Sierra Inn

Erin Antoniak

Chicken Salad with Creamy Pesto Dressing

5 from 10 votes

My creamy pesto chicken salad is layered with seasoned chicken, white beans, and salted almonds for a protein-packed dish. Feta, basil, and homemade pesto dressing top things off for a flavorful masterpiece! 

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 8 servings

Course: dinner, lunch, meal-prep, Salad

Cuisine: American

Calories: 837

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

Salad

• 2 lbs boneless chicken thighs
• 2 tablespoon olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon each garlic powder onion powder, salt, pepper, cumin, oregano
• 11 oz spring mix lettuce
• 1 can white cannellini beans drained and rinsed
• 2 avocados diced
• 1 cup diced cucumber
• 8 oz feta diced or crumbled
• ½ cup basil chopped
• 1 cup salted almonds chopped

Dressing

• ½ cup 2% plain greek yogurt
• ½ cup mayo
• ⅓ cup fresh pesto
• ⅓ cup avocado oil or olive oil
• juice of 1 lemon
• 1 teaspoon salt
• ½ teaspoon pepper

Method

 

1. In a large bowl, combine chicken thighs and oil, toss to coat.
2. In a small bowl, mix together paprika, garlic powder, onion powder, salt, pepper, cumin, and oregano. Pour on top of chicken and toss until chicken is fully coated.
3. Heat a cast iron skillet over medium-high heat and add 2 tablespoon oil. Once hot, add chicken in, cooking 5 minutes per side or until internal temp reaches 165F. You may need to do this in two batches if your skillet isn't big enough. Set chicken aside on a plate.
4. Make dressing by whisking together all of the dressing ingredients.
5. Assemble salad by layering spring mix in a large bowl, then adding beans, avocados, cucumber, feta.
6. Slice chicken thighs into strips and layer on top of salad, then top with chopped basil and almonds.
7. Pour dressing over top of salad, and either toss to coat or serve as is! Enjoy!

Nutrition

Calories: 837kcalCarbohydrates: 25gProtein: 34gFat: 69gSaturated Fat: 15gPolyunsaturated Fat: 15gMonounsaturated Fat: 31gTrans Fat: 0.1gCholesterol: 144mgSodium: 909mgPotassium: 1015mgFiber: 9gSugar: 2gVitamin A: 1465IUVitamin C: 15mgCalcium: 288mgIron: 4mg

Tried this recipe?

Let us know how it was!