This Grilled Chicken Pesto Salad is fresh, flavorful, and ideal for a quick dinner or for meal prep. Juicy grilled pesto chicken is paired with crisp greens, cherry tomatoes, and creamy avocado to create a satisfying salad that comes together in about 29 minutes. Light but filling, it delivers bright summer flavor in every bite.
I love topping a generous bowl of greens with well-seasoned grilled chicken. The mix of warm, herb‑infused chicken with cool spinach and ripe avocado creates a lovely contrast of textures and temperatures. If you enjoy light bowls with bold flavor, this pesto chicken salad is an easy go‑to that works as a weeknight entree or a portable lunch when prepped ahead.
Avocado is my favorite all-purpose addition: creamy, rich, and adaptable. It pairs beautifully here with basil pesto and bright cherry tomatoes. Use ripe, but firm avocados so they hold up in a salad without turning mushy. This recipe also tucks in thin slices of red onion and a simple balsamic vinaigrette for balance.
Ingredients
Below are the main ingredients for this basil pesto chicken salad, along with useful swaps and notes. For exact amounts, see the recipe card near the end of the post.
- Chicken – boneless, skinless chicken breasts are recommended for even cooking and easy slicing. Boneless thighs can be used if you prefer a juicier result.
- Pesto – basil pesto is the flavor backbone of the chicken. Fresh homemade pesto made from basil, garlic, nuts, olive oil, and parmesan is ideal, but a high-quality store-bought fresh pesto also works well.
- Greens – baby spinach is used here, but you can substitute spring mix, romaine, baby kale, or arugula depending on your preference.
- Vegetables – quartered cherry tomatoes and thinly sliced red onion add acidity and crunch. Ripe avocado brings creaminess and richness.
- Balsamic vinaigrette – a simple balsamic vinaigrette lightly dresses the greens and pulls the salad together.
- Black pepper – freshly cracked on top for a finishing touch.
Instructions
- Season the chicken. Slice the chicken breasts horizontally to create even pieces, then toss with basil pesto until well coated.
- Cook the chicken. Grill the pesto-coated chicken over medium‑high heat for about 4–5 minutes per side, until cooked through. If you don’t have a grill, sear the chicken in a heavy skillet over medium‑high heat until nicely browned and cooked. Let the chicken rest 5–10 minutes after cooking to keep it juicy.
- Assemble the salad. While the chicken rests, toss the spinach and thinly sliced red onion with balsamic vinaigrette. Transfer to a serving bowl and top with quartered cherry tomatoes and sliced avocado.
- Finish and serve. Slice the chicken and arrange it over the salad. Drizzle an extra tablespoon of pesto on top and finish with a grind of fresh black pepper. Serve immediately while the chicken is still slightly warm, or chill the chicken and serve cold for meal prep.
Additions and substitutions
Salads are endlessly customizable. Here are a few easy ways to adapt this pesto chicken salad for taste preferences or dietary needs.
- Mozzarella pearls – add small fresh mozzarella balls for a caprese-style touch.
- Parmesan – grate fresh parmesan over the top for extra savory depth.
- Nuts – toasted walnuts or sliced almonds add crunch; pine nuts echo the classic pesto flavor. Candied pecans bring a sweet contrast if you like a sweet-savory combination.
- Croutons – sprinkle crunchy croutons if you’re not avoiding gluten.
- Dairy-free option – use a dairy-free pesto (for example, a nut- and herb-based pesto without cheese) to make this salad dairy free.
More salad recipes to try
These salads also make great seasonal additions to your meal rotation and are easy to swap into weekly menus.
Crispy Goat Cheese Avocado & Strawberry Salad
Quinoa Caprese Salad
Fuji Apple Chicken Salad (Panera Bread Copycat)
BBQ Chicken Salad
Pesto Chicken Avocado Salad
Ingredients
- 1 pound boneless, skinless chicken breasts
- ¼ cup basil pesto (use homemade or high-quality refrigerated pesto)
- 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, freshly cracked
Instructions
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Preheat a grill to medium-high heat.
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Slice each chicken breast horizontally through the middle to create even thickness. Toss the chicken with ¼ cup basil pesto so each piece is coated.
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Once the grill is hot, place the chicken on the grill and cook about 4–5 minutes per side, until cooked through and juices run clear.
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Remove the chicken from the grill and let it rest for 5–10 minutes to retain its juices.
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While the chicken rests, toss the spinach leaves and red onion with the balsamic vinaigrette in a large bowl.
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Place the dressed greens into a serving bowl and top with the cherry tomatoes and sliced avocado.
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Slice the rested chicken and arrange it over the salad.
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Drizzle 1 tablespoon additional basil pesto over the top and finish with fresh cracked black pepper. Serve immediately.
Notes
- If a grill is not available: cook the chicken in a large cast iron skillet or another heavy skillet over medium-high heat until browned and cooked through.
- Meal prep tip: if preparing this salad for lunches, keep the dressing and sliced avocado separate until just before serving to preserve texture and color. Store chicken and greens in separate containers and assemble the day you plan to eat it.
- This recipe serves 2 as an entree or can be stretched to serve 4–6 as a side when paired with additional dishes.
Nutrition Facts
Calories: 753 kcal
Carbohydrates: 21 g | Protein: 54 g | Fat: 50 g
Fiber: 9 g | Sugar: 6 g
Sodium: 687 mg | Potassium: 1882 mg
Vitamin A: present | Vitamin C: present