Grilled Chicken Pesto Salad With Avocado
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This Grilled Chicken Pesto Salad recipe is fresh, flavorful, and perfect for an easy dinner or meal prep! Juicy grilled pesto chicken is paired with crisp greens, cherry tomatoes, and fresh avocado for a delicious salad that’s ready in just 29 minutes. It’s light, satisfying, and packed with summer flavor in every bite!
I love topping a delicious bowl of greens with flavorful grilled chicken. And obviously, I’m not the only one! This recipe for Bruschetta Grilled Chicken Zoodle Bowls is one of the most popular recipes on the blog.
When it comes to my favorite topping for any salad, bowl, or basically any meal, it has to be avocados! Creamy avocados are a staple in my pantry and a huge part of my diet. I love that you can add them to everything from smoothies to enchiladas.
This Lean and Green Superfood Smoothie is my go-to in the mornings. And I could eat these Creamy Avocado Corn Enchiladas every week!
This salad is bursting with flavor from creamy sliced avocado, quartered cherry tomatoes, and grilled pesto chicken! It can be served with the chicken hot or cold. You can easily toss the salad together while meal prepping and divide it up for lunches throughout the week.
No boring salads here! This basil pesto chicken salad will become your new favorite. And the great thing is, it’s quick and easy to make in just 29 minutes!
Ingredients
Here I explain the best ingredients for this basil pesto chicken salad recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Chicken – boneless skinless chicken breasts are preferred. However, if you prefer to use boneless chicken thighs, feel free.
- Pesto – click the link for my homemade recipe featuring simple ingredients including fresh basil leaves, garlic, walnuts, extra virgin olive oil, parmesan cheese, salt, and pepper. I highly recommend homemade fresh basil pesto, but If you’re limited on time, store-bought will work. I recommend checking around the deli section of your grocery store for packaged fresh pesto in the refrigerated section. These are typically much more flavorful than the jarred version in the dry goods section.
- Greens – baby spinach is my choice for this chicken salad, but other greens such as spring mix, romaine lettuce, kale, or arugula will work as well.
- Vegetables – a mix of red onion, cherry tomato, and fresh creamy avocado add so much flavor and texture to this filling salad.
- Balsamic vinaigrette
- Black pepper – cracked fresh on top for a garnish and added flavor.
Instructions
- Season the chicken. Toss the boneless skinless chicken breasts with basil pesto.
- Cook the chicken. Once the chicken is tossed with the pesto, grill the chicken on an outdoor or indoor grill. After the chicken is grilled, allow it to rest for 10 minutes to retain the juices. Don’t have a grill available? No worries, simply sear the chicken on the stove in a cast iron skillet, or the heaviest skillet you have available.
- Assemble the salad. While the chicken is resting, prepare the salad. Toss spinach leaves and thinly sliced red onion with a balsamic vinaigrette dressing. Place in a large bowl and top with quartered cherry tomatoes and sliced avocado.
- Garnish and serve. Slice the chicken, or cut it into bite size pieces. Place it on top of the salad. Drizzle extra basil pesto sauce on top of the salad and add a little fresh cracked black pepper.
Additions and substitutions
One of my favorite things about salads is how easy they are to mix up for your own tastes or dietary needs. Here are a few of my favorite additions to this salad with pesto chicken.
- Mozzarella pearls – I love adding these little balls of fresh mozzarella to this salad for a spin on a caprese salad!
- Parmesan cheese – grate a little fresh parmesan cheese on top for an extra salty, cheesy flavor.
- Nuts – candied pecans add a little sweetness to this salad, while sliced almonds or walnuts add a nice crunch! Or even garnish with pine nuts for the classic pesto taste.
- Croutons – this salad is naturally gluten free, but if you’re not on a gluten free diet, sprinkle some crunchy croutons on top.
- Make it dairy free! Use this Vegan Kale Pesto recipe, instead of basil pesto, to make this recipe dairy free.
More salad recipes to try
These salads are delicious year-round, but perfect for summer. Add each one to your menu and enjoy more veggies for dinner this week!
Pesto Chicken Avocado Salad
Ingredients
- 1 pound boneless, skinless chicken breasts
- ¼ cup basil pesto, click link for homemade recipe
- 4 cups spinach leaves
- ½ cup red onion, thinly sliced
- ¼ cup balsamic vinaigrette dressing
- 1 cup cherry tomatoes, quartered
- 1 avocado, thinly sliced
- 1 tablespoon basil pesto
- ½ teaspoon black pepper, fresh cracked
Instructions
- Preheat a grill to medium-high heat.
- Slice each chicken breast horizontally through the middle. Toss the chicken with ¼ cup basil pesto.
- Once the grill is hot, place the chicken on the grill and cook for 4-5 minutes per side.
- Remove the chicken from the grill and let it rest for 5-10 minutes.
- While the chicken is resting, toss the spinach leaves and red onions with the balsamic vinaigrette.
- Place in a large bowl and top with the cherry tomatoes and avocado.
- Slice the chicken and place it on top of the salad.
- Drizzle the salad with 1 tablespoon basil pesto and top with fresh cracked black pepper.
Notes
- If a grill is not available, cook the chicken on the stove over medium-high heat in large cast iron skillet, or the heaviest skillet available.
- If meal-prepping this recipe, keep the dressing in a small container on the side until right before serving the salad.
- This salad serves 2 people as an entree or 4-6 people as a side dish.
Nutrition Facts
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