Pesto Chicken and Avocado Salad
Using a nut-free Spinach-Basil Pesto, this Pesto Chicken and Avocado Salad is a tasty way to get all of your greens in! It also stores incredibly well for multiple meals throughout the week.
Servings: 4 bowls
Calories:
Ingredients
- 2 ½ count chicken breasts
- 2 ½ tablespoon spinach-basil pesto more if making a pesto vinaigrette
- 2 tablespoon all purpose seasoning
- ½ tablespoon dijon mustard
- 3 cups fresh kale chopped
- 4 ounces grape tomatoes
- ½ count red onion
- 2 count avocados
- ¾ cup feta cheese
- salt to taste
- black pepper to taste
Instructions
- Trim your chicken breasts of any fat.
- Add the chicken, spinach-basil pesto, all-purpose seasoning, and dijon mustard to a large bowl or Ziploc bag.
- Mix everything around until the chicken is completely covered in pesto and seasonings; marinate (covered) in the refrigerator for at least 1 hour.
- While the chicken is marinating, chop your greens and wash/dry them using a salad spinner. Season them with a bit of salt and black pepper if preferred.
- Slice grape tomatoes in half, and season with a pinch of salt.
- Slice the red onion into rings or chop them into small cuts. I store all veggies (lettuce/spinach, tomatoes, and onion) in the fridge in separate containers until the proteins are ready.
- Cook your marinated chicken in a skillet or air fryer until fully cooked. Remove from heat and let the chicken rest for at least 3 minutes before slicing into it.
- In a bowl, assemble your salad with the lettuce mix, pesto chicken, tomatoes, and onions. Slice half of an avocado for each bowl and add to the salad. Top with the feta cheese.
- Either toss with your favorite dressing or leave it on the side. I made a tasty pesto vinaigrette for this because I can't get enough of the pesto flavor! Simply blend together more spinach-basil pesto, a touch of extra-virgin olive oil, and some extra lemon juice until it is a thin consistency and drizzle over your salad.
- Serve immediately. Enjoy!
Notes
This recipe is an easy and amazing meal prep for lunch. Simply prepare all of your ingredients and store them separately to avoid sogginess.
I normally cut my avocado the same day to prevent browning. Assemble everything for a 2-minute lunch during the week!