5-Minute Pesto Chicken Salad

by Jessica Mishra on October 12, 2011

I threw this recipe together in, well, 5 minutes. This recipe incorporates some beautifully colored raw vegetables with a variety of textures. I used a store-bought pesto, but for you culinary whizzes out there, feel free to whip up your own.

I chose a vegan pesto for this recipe which has one of my favorite fermented soy products in it, miso. Fermenting soy makes it easier to digest. Thus, I am always a proponent of eating fermented soy products like miso or tempeh, instead of their non-fermented counterparts such as tofu. Miso is also known for its ability to reduce toxins.

Eat this salad by itself, or add it to a bed of greens and drizzle a little lemon on top. I recommend making a big batch of this salad to eat throughout the week. It is also easy to transport for a healthy lunch at work.

5-Minute Pesto Chicken Salad Recipe


1/2 rotisserie chicken, shredded or 2 previously cooked chicken breasts, chopped
1/2 large bell pepper, diced
1 medium-large tomato, diced
1 avocado, diced
1/2 large cucumber, diced
2 tablespoons pesto of choice (feel free to add more pesto if you like)

Add all ingredients to a large bowl and lightly toss to coat the chicken and veggies. I ate my salad with some baked corn chips and baba ganoush on the side. For an alternative to this salad, add a tahini dressing instead of the pesto. Enjoy!

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