Fed & Fit

Paleo Chicken Pesto Salad

When you jump into a new detox, nutrition challenge, or diet, it’s pretty easy to stick with the same foods, same meals, over …and over again.

I completely understand why, too. If the nutrition principals of the program you’re following are new or different from your norm, it can be exhausting to freely dream up variety when you’re constantly checking the food boundaries.

As much as I’m an advocate for variety, I’m guilty of this too. My autopilot {not-so-well-informed} meals when I first started Paleo over 3 years ago were the following:

Breakfast: 1-cup egg whites, 3 pieces pre-cooked bacon, 1 cup strawberries, 1 tablespoon almond butter

AM Snack: 2 ounces cold turkey meat, ½ cup strawberries, 1 cup cucumber, 1 tablespoon almonds

Lunch: 6 ounces chicken over mixed greens, carrots, and tomatoes

PM Snack: 2 ounces cold turkey meat, ½ cup strawberries, 1 cup cucumber, 1 tablespoon almonds

Dinner: 6 ounces chicken, ½ cup steamed sweet potato, 1 cup steamed broccoli

Dessert: banana with almond butter smear

I only drank water, tea, and black coffee.

That’s what I ate every single day for about 4 months. Blah.

It was only a short matter of time before I decided I would dedicate myself to variety. I dedicated myself to being a student of the clean/Paleo nutrition principals, exploring all the food possibilities within, and then that I’d share it with the world. {That’s you!}

Paleo Chicken Pesto Salad | Fed and Fit

This chicken pesto salad is one of those dishes that helps you forget about your detox, challenge, or diet. Go ahead and put your mind at ease about “healthy fats,” “what nuts are approved,” or if it’s got “good or bad carbs.” I’ve done the work for you. It’s got everything you’re looking for AND it’s crazy delicious.

Paleo Chicken Pesto Salad | Fed and Fit-3

The pesto used is none other than my famous Roasted Garlic Paleo Pesto. It makes this dish SING. My non-detoxing family couldn’t keep their forks out of it.

For extra handiness, you can even get a good dose of your daily leafy greens by using green chard for a wrap!

Paleo Chicken Pesto Salad | Fed and Fit-4

If you’ve been following my 21-DSD log, you’ve probably seen this meal pop up a few times. I’ve been enjoying the leftovers on a bed of lightly steamed shredded green chard. It’s so good I want to make another batch right now.

Paleo Chicken Pesto Salad | Fed and Fit-5

Paleo Chicken Pesto Salad | Fed and Fit-6

The salad starts with good ol’ fashioned chicken breasts. Feel free to use whatever cut of chicken you like. My cooking instructions will be for the breasts, but you can use thighs, strips, or even a whole chicken.

Paleo Chicken Pesto Salad | Fed and Fit-7

I’m making a big batch here, so I’ve got 4 chicken breasts. Half the recipe if you want less. Season your cleaned chicken breasts with salt and pepper or just your favorite steak seasoning.

Pop them in the oven at 400 and bake for 30-40 minutes. When they’re done {juices running clear and the meat is white}, set them aside to cool.

Paleo Chicken Pesto Salad | Fed and Fit-11

In the meantime, let’s make the Roasted Garlic Paleo Pesto! Check out that recipe here for the detailed instructions. I’ll give you a hint, a lot of basil is involved.

{Note: Don’t be intimidated! It’s really easy.}

Paleo Chicken Pesto Salad | Fed and Fit-9

I also recommend you toast some extra pine nuts for when you plate the chicken salad. It’ll give the dish an extra crunch.

Paleo Chicken Pesto Salad | Fed and Fit-12

I doubled the pesto recipe to make enough for the 4 chicken breasts. Ta-daa! Try not to eat it all with a spoon.

Paleo Chicken Pesto Salad | Fed and Fit-10

If the chicken isn’t quite cool yet, you can go with the puppies to meet the passing golfers! Bet you can’t guess which one is Gus. He blends in so well.

Paleo Chicken Pesto Salad | Fed and Fit-8

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When the chicken is cooled, butterfly it like this.

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Then cut those into strips.

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Then cut those strips into cubes!

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Pour the chicken into a bowl.

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And pour your two batches of the Roasted Garlic Paleo Pesto over top.

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Give it a stir, and bam! All done. Wasn’t. that. Easy.

Paleo Chicken Pesto Salad | Fed and Fit-19

Feel free to serve it warm in a bowl and top with a few extra toasted pine nuts.

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OR, grab some fluffy green chard.

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And spoon some cold or warm chicken salad into a leaf.

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Paleo Chicken Pesto Salad | Fed and Fit-22

Roll it up, chow down, and take a stroll through your family’s college football vacation house backyard. I’m so blessed to have an escape so beautiful.

Print Print

Paleo Chicken Pesto Salad

Yield: 4 cups

Total Time: 1 hour

Ingredients:

  • 4 chicken breasts
  • 2 tablespoons steak seasoning {or kosher salt + black pepper}
  • 2 batches of Roasted Garlic Paleo Pesto
  • 2 tablespoons pine nuts, lightly toasted {extra from the pesto recipe}

Directions:

  1. Preheat oven to 400 F.
  2. Lay the chicken breasts on a baking sheet, sprinkle with the steak seasoning, and bake for 30-40 minutes, or until white flesh and the juices are running clear.
  3. Let the chicken cool, then cut into ½ inch cubes. Toss the chicken with the pesto and serve either warm with more toasted pine nuts or chilled in a large leafy green.
  4. Enjoy!

Paleo Chicken Pesto Salad | Fed and Fit

   

23 Responses to “Paleo Chicken Pesto Salad”

  1. #
    1
    cathyoposted November 10, 2013 at 11:31 am

    Sounds delish and not too difficult. Will have to try this one soon.

    • fedandfit replied: — November 11th, 2013 @ 3:29 pm

      Hope you love it!

  2. #
    2
    quixoticposted November 11, 2013 at 3:12 am

    Made this tonight – delicious! Added a little more Basil to the recipe – I maybe needed to pack it more densely. Thank you!

    • fedandfit replied: — November 11th, 2013 @ 3:29 pm

      I’m so glad you liked it!

  3. #
    3
    Dawnposted November 18, 2013 at 2:49 pm

    This recipe is delicious and simple to make! I added spiraled zucchini that I blanched for a couple of minutes. It was like chicken and pasta with yummy pesto. I’m definitely making this again!

  4. #
    4
    Kristenposted March 5, 2014 at 3:10 pm

    I’ve been trying to think of something to make for a St. Paddy’s Day/green themed potluck at work, and then I come across this beautiful dish! Perfect! Thank you!! 🙂

  5. #
    5
    Hannahposted June 30, 2014 at 6:12 pm

    This sounds delicious! I am wondering how long this would stay good in the Fridge?

    Thanks!

    • Cassy replied: — July 10th, 2014 @ 3:32 pm

      Good question, Hannah. I’d give it 5 days max.

  6. #
    6
    Wendyposted July 6, 2015 at 5:11 pm

    I found this recipe in Best Paleo Recipes of 2014, made it for the first time last night and had it for lunch today. It is very good! Easy to make and tasty. What’s not to love. I had it with broccoli (roasted with garlic, lemon and olive oil) and avocado slices. Yum.

    Thanks for a tasty dish!

    • Kelly replied: — July 12th, 2015 @ 8:54 pm

      Thank you for trying it Wendy! So glad you enjoyed it and your lunch sounds so good!

  7. #
    7
    Fix Your Skinposted January 16, 2017 at 2:01 am

    Can’t wait to try out this recipe tonight. All the ingredients sound delicious. As a passionate home cook, your recipes inspire me. Thank you.

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