Why You’ll Love Chicken Salad with Creamy Pesto Dressing Recipe
This salad is filling enough for a full meal while still tasting fresh and light. The chicken is smoky and savory, the beans add protein and texture, and the creamy pesto dressing makes every bite rich and flavorful. It is also great for meal prep, family lunches, or an easy dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2lbs boneless chicken thighs
2 tbsp olive oil
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp pepper
1 tsp cumin
1 tsp oregano
11oz spring mix lettuce
1 can white cannellini beans, drained and rinsed
2 avocados, diced
1 cup diced cucumber
8oz feta, diced or crumbled
1/2 cup basil, chopped
1 cup salted almonds, chopped
1/2 cup 2% plain Greek yogurt
1/2 cup mayo
1/3 cup fresh pesto
1/3 cup avocado oil or olive oil
Juice of 1 lemon
1 tsp salt
1/2 tsp pepper
Directions
In a large bowl, combine the chicken thighs and olive oil, then toss until the chicken is coated.
In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, pepper, cumin, and oregano. Pour the seasoning over the chicken and toss until fully coated.
Heat a cast iron skillet over medium-high heat and add oil. Once hot, add the chicken and cook for about 5 minutes per side, or until the internal temperature reaches 165°F. Cook in batches if needed. Transfer the chicken to a plate and let it rest.
Make the dressing by whisking together the Greek yogurt, mayo, pesto, avocado oil or olive oil, lemon juice, salt, and pepper until smooth and creamy.
Assemble the salad by adding the spring mix to a large bowl. Top with cannellini beans, diced avocado, cucumber, and feta.
Slice the cooked chicken thighs into strips and place them over the salad. Add the chopped basil and salted almonds.
Pour the creamy pesto dressing over the salad. Toss to coat, or serve the dressing on top.
Servings and timing
This recipe makes 8 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
Use grilled chicken instead of skillet-cooked chicken for a smokier flavor.
Swap feta for goat cheese or mozzarella pearls.
Use romaine, spinach, or arugula instead of spring mix.
Replace cannellini beans with chickpeas or white navy beans.
Add cherry tomatoes, red onion, or roasted red peppers for extra color and flavor.
Use walnuts, pine nuts, or pistachios instead of almonds.
Storage/Reheating
Store the salad, chicken, and dressing separately when possible. The cooked chicken can be refrigerated in an airtight container for up to 4 days.
The dressing can be stored in the refrigerator for up to 4 days. Stir well before using.
Avoid storing avocado mixed into the salad for too long, as it can brown quickly.
To reheat the chicken, warm it gently in a skillet or microwave until heated through. Add it back to the salad just before serving.
FAQs
Can I use chicken breast instead of chicken thighs?
Yes, chicken breast works well. Just be careful not to overcook it, since it can dry out faster than thighs.
Can I make this salad ahead of time?
Yes, but store the dressing separately and add avocado just before serving for the best texture.
Is this salad good for meal prep?
Yes, it is great for meal prep if the ingredients are stored separately and assembled when ready to eat.
Can I use store-bought pesto?
Yes, store-bought pesto works perfectly in the creamy dressing.
Can I make the dressing lighter?
Yes, you can use more Greek yogurt and less mayo for a lighter dressing.
What can I use instead of cannellini beans?
Chickpeas, navy beans, or great northern beans are all good options.
Can I serve this salad warm?
Yes, the chicken can be served warm over the cool salad.
How do I know when the chicken is cooked?
The chicken is done when it reaches an internal temperature of 165°F.
Can I make this recipe dairy-free?
Yes, skip the feta and use a dairy-free yogurt and dairy-free pesto.
What should I serve with this salad?
It is filling on its own, but you can serve it with crusty bread, pita chips, or a simple soup.
Conclusion
Chicken Salad with Creamy Pesto Dressing is a fresh, satisfying meal with bold seasoning, creamy dressing, and plenty of texture. It is easy enough for a weeknight dinner but flavorful enough to serve for lunch gatherings or meal prep throughout the week.
