Pesto Chicken Avocado Salad
This grilled chicken pesto salad is full of creamy avocado, cherry tomatoes, and fresh greens for an easy gluten free salad recipe. Serve it as an entree, side dish, or meal prep it for the week!
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
Calories 753kcal (38%)Carbohydrates 21g (7%)Protein 54g (108%)Fat 50g (77%)Saturated Fat 8g (40%)Cholesterol 148mg (49%)Sodium 687mg (29%)Potassium 1882mg (54%)Fiber 9g (36%)Sugar 6g (7%)Vitamin A 6980mg (140%)Vitamin C 49.6mg (60%)Calcium 162mg (16%)Iron 3.7mg (21%)
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