Pesto Chicken Salad (Keto & Low Carb)

A refreshing and satisfying meal, this Pesto Chicken Salad combines the rich flavors of basil pesto with tender chicken and a mix of crunchy veggies. Perfect for a keto-friendly lunch or a light dinner, it's packed with protein and healthy fats, keeping you full and energized without the carbs.

Course Lunch/Dinner

Cuisine Italian-Inspired

Keyword Keto Dinner, Keto Lunch, keto salad, Low Carb Chicken Salad, Pesto Chicken Salad

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 450kcal

Equipment

Mixing bowl
Skillet
Cooking utensils

Ingredients

1 pound chicken breasts, cooked and shredded
½ cup basil pesto homemade or store-bought
¼ cup mayonnaise preferably avocado oil-based
¼ cup pine nuts
½ cup cherry tomatoes, halved
¼ cup feta cheese, crumbled
2 cups mixed salad greens
Salt and pepper to taste
Fresh basil leaves for garnish (optional)

Instructions

Begin by cooking the chicken breasts. You can either grill, bake, or sauté them until fully cooked. Once done, allow them to cool slightly before shredding into bite-sized pieces.
In a large mixing bowl, combine the shredded chicken with the basil pesto and mayonnaise. Stir until all the chicken is evenly coated with the pesto mixture.
Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, or until they're golden brown and fragrant. Keep an eye on them to prevent burning. Remove from heat and let cool.
Add the cherry tomatoes, crumbled feta cheese, and toasted pine nuts to the chicken mixture. Gently toss to combine.
Season the salad with salt and pepper to taste.
Lay a bed of mixed salad greens on each serving plate. Top with the pesto chicken mixture.
Garnish with fresh basil leaves if desired.
Serve immediately or refrigerate until ready to eat. Enjoy your flavorful, keto-friendly Pesto Chicken Salad!

Notes

To store, keep the salad in an airtight container in the refrigerator for up to 3 days.

For a dairy-free version, omit the feta cheese or replace it with a dairy-free alternative.

You can use leftover rotisserie chicken to save time on cooking and shredding the chicken breasts.

If you're watching your sodium intake, be mindful of the salt content in store-bought pesto and mayonnaise.

Nutrition