5.0 from 3 votes
Pesto Chicken Salad Recipe
Pesto Chicken Salad makes a quick and easy recipe perfect for lunch or supper!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 329 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 4 - 6 bone-in chicken breasts
- olive oil
- salt and pepper
- 1/2 /2 pint Cherry or grape tomatoes slice in half
- 1/2 /2 cup pesto
Instructions
- Preheat oven to 350º. Arrange chicken breasts on rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place into oven and roast until juices run clear when pricked with a sharp knife and an instant read thermometer registers 160º F when inserted into the thickest part of the chicken, about 35 to 40 minutes. Remove chicken from the oven and allow to cool enough to handle.
- Once chicken has cooled, pull chicken off the bone, discarding the skin and the bone of the chicken. Place chicken into a medium to large bowl. Add tomatoes and pesto. Stir until well combined.
- Serve warm or cold. Store in an airtight container in the refrigerator if serving later.
Cup of Yum
Nutrition Information
Calories
329kcal
(16%)
Carbohydrates
5g
(2%)
Protein
39g
(78%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
104mg
(35%)
Sodium
385mg
(16%)
Potassium
436mg
(12%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
914IU
(18%)
Vitamin C
13mg
(14%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 329
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 5g | 2% |
| Protein | 39g | 78% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 385mg | 16% |
| Potassium | 436mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 914IU | 18% |
| Vitamin C | 13mg | 14% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.