Description
Savor the vibrant flavors of this Paleo Pesto Chicken Salad, a perfect blend of juicy chicken, zesty pesto, and fresh veggies. Ideal for picnics or casual lunches, this dish delivers a refreshing taste with every bite. Packed with nutritious ingredients, it’s not just a meal; it’s an experience to be shared with friends and family.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups fresh basil leaves
- 1/3 cup pine nuts (toasted)
- 1/2 cup extra virgin olive oil
- 3 garlic cloves
- Juice of 1 lemon
- 4 cups mixed greens (arugula and spinach)
- 1 cup cherry tomatoes (halved)
- Salt & pepper to taste
Instructions
- 1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- 2. Season chicken breasts with salt and pepper and bake for 25-30 minutes until juices run clear.
- 3. In a food processor, blend basil leaves, toasted pine nuts, garlic cloves, lemon juice, and olive oil until smooth.
- 4. Shred or chop the cooked chicken into bite-sized pieces and mix with the pesto in a large bowl.
- 5. Gently fold in mixed greens and halved cherry tomatoes until well combined.
- 6. Serve immediately or store in the fridge for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 420
- Sugar: 2g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg