Name: Chicken Salad with Creamy Pesto Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 lbs 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; 11 oz spring mix lettuce; 1 can white cannellini beans, drained and rinsed; 2 avocados, diced; 1 cup diced cucumber; 8 oz 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

Why You’ll Love Chicken Salad with Creamy Pesto Dressing Recipe

This salad is hearty enough for lunch or dinner and makes 8 generous servings, making it great for meal prep or feeding a crowd.

The creamy pesto dressing adds bright, herby flavor without making the salad feel heavy.

It has a satisfying mix of textures from tender chicken, creamy avocado, crisp cucumber, salty feta, and crunchy almonds.

It is easy to customize with different greens, proteins, or toppings.

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 each garlic powder, onion powder, salt, pepper, cumin, 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 to coat.

In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, pepper, cumin, and oregano. Sprinkle the seasoning over the chicken and toss until fully coated.

Heat a cast iron skillet over medium-high heat and add 2 tablespoons of 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 layering the spring mix in a large serving bowl. Add the cannellini beans, avocado, cucumber, and feta.

Slice the cooked chicken thighs into strips and place them on top of the salad.

Finish with chopped basil and salted almonds.

Pour the creamy pesto dressing over the salad, then toss to coat or serve as layered.

Servings and timing

Servings: 8
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Use grilled chicken instead of skillet-cooked chicken for a smoky flavor.

Swap spring mix for romaine, spinach, arugula, or kale.

Use chickpeas instead of cannellini beans for a slightly firmer texture.

Replace feta with goat cheese, mozzarella pearls, or parmesan shavings.

Add cherry tomatoes, roasted red peppers, red onion, or olives for extra color and flavor.

Use walnuts, pecans, or pine nuts instead of almonds.

For a lighter dressing, use more Greek yogurt and less mayo.

Storage/Reheating

Store the salad and dressing separately when possible to keep the greens fresh. The chicken, beans, cucumber, feta, basil, and dressing can be stored in airtight containers in the refrigerator for up to 3 days.

Avocado is best added fresh right before serving to prevent browning.

Reheat the chicken gently in a skillet or microwave until warmed through, or enjoy it cold over the salad.

Once the salad has been dressed, it is best eaten the same day.

FAQs

Can I use chicken breast instead of chicken thighs?

Yes, chicken breast works well. Be careful not to overcook it, since it can dry out faster than thighs.

Can I make this salad ahead of time?

Yes, prepare the chicken, dressing, and toppings ahead of time, then assemble the salad just before serving.

Can I use store-bought pesto?

Yes, store-bought pesto works perfectly for the creamy dressing.

Is this salad good for meal prep?

Yes, it is great for meal prep if you store the greens, dressing, and avocado separately.

Can I make the dressing lighter?

Yes, use extra Greek yogurt and reduce the mayo for a lighter dressing.

What can I use instead of feta?

Goat cheese, parmesan, mozzarella, or even diced cheddar can be used.

Can I serve the chicken cold?

Yes, the chicken tastes great warm or cold in this salad.

How do I know when the chicken is fully cooked?

The chicken is done when the internal temperature reaches 165°F.

Can I make this salad dairy-free?

Yes, use dairy-free yogurt, dairy-free pesto, and skip the feta or use a dairy-free cheese alternative.

What should I serve with this salad?

It is filling on its own, but it also pairs well with crusty bread, soup, roasted potatoes, or a simple pasta side.

Conclusion

Chicken Salad with Creamy Pesto Dressing is a flavorful, satisfying salad that works for busy weeknights, meal prep, or casual gatherings. With juicy seasoned chicken, fresh vegetables, creamy avocado, salty feta, crunchy almonds, and a bright pesto dressing, every bite is fresh, hearty, and delicious.