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Pesto Lemon Chicken

A Mediterranean-inspired chicken salad featuring pesto dressing, creamy avocado, crisp cucumber, and baby plum tomatoes topped with toasted pine nuts.

HealthyChickenMain CourseGluten FreePestoSalad

Estimated Nutrition

Per Serving Total
Calories 382 kcals 2292 kcals
Carbohydrates 12 grams 72 grams
Fat 24 grams 144 grams
Protein 27 grams 162 grams
Cook Time
5 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
60
ml
Basil Pesto
fresh green
90
ml
Light Mayonnaise
Fruits
2
piece
Avocado
peeled and sliced
0.5
piece
Lemon
juice only
0.5
piece
Lemon
juice only, for the dressing
Meat
3
piece
Chicken Breast
cooked, skinned, boned, halved horizontally and sliced into thin strips
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
25
g
Pine Nuts
toasted
1
handful
Basil
leaves, for garnish
Vegetables
0.5
piece
Cucumber
halved, seeded, peeled, and sliced into crescents
18
piece
Baby Plum Tomatoes
halved lengthways
1
handful
Micro Salad
for serving

Steps

  • Combine pesto, mayonnaise, lemon juice, salt, and pepper in a large bowl.
  • Stir the chicken into the dressing and marinate for several hours if possible.
  • Toss avocado slices with lemon juice in a separate bowl until coated.
  • Seed, peel, and slice the cucumber into crescents.
  • Layer the cucumber, avocado, tomatoes, and chicken on a serving plate.
  • Season with salt and pepper just before serving.
  • Finish by scattering toasted pine nuts, micro salad, and basil leaves over the top.