Pesto Chicken Salad with Avocado recipe

If there’s one dish that perfectly encapsulates “effortlessly gourmet” for me, it’s this Pesto Chicken Salad with Avocado. I stumbled upon the idea a few summers ago when I had a surplus of fresh basil from my little herb garden and some leftover grilled chicken. Regular chicken salad felt a bit too predictable, so I decided to whip up a quick batch of pesto and see what happened. The moment I folded in the creamy diced avocado, I knew I was onto something special. The vibrant green hue was instantly appealing, and the first bite was a revelation – the savory, herby pesto, the tender chicken, the rich avocado, all brightened with a squeeze of lemon. My family, who are usually my toughest critics, devoured it. My husband, who claims he “doesn’t really do chicken salad,” now specifically requests “that green chicken salad thing.” It’s become our go-to for light lunches, picnics, and even quick weeknight dinners when I want something satisfying without spending hours in the kitchen. It’s fresh, flavorful, and feels like a healthy indulgence every single time.

Pesto Chicken Salad with Avocado: A Fresh, Flavorful & Healthy Twist

This Pesto Chicken Salad with Avocado recipe takes the classic chicken salad to a whole new level of deliciousness. Combining tender cooked chicken with aromatic basil pesto, creamy avocado, and a few crunchy additions, it’s a vibrant, satisfying, and surprisingly easy dish to prepare. Perfect for a light lunch, a healthy dinner, or an impressive addition to any gathering, this recipe is naturally low-carb, gluten-free, and packed with flavor and nutrients.

Complete Ingredients List

To create this exceptionally delicious Pesto Chicken Salad with Avocado, you will need the following ingredients. Using fresh, high-quality components will make a significant difference in the final taste.

• For the Chicken:
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cooked and shredded or diced (about 3-4 cups cooked chicken. Rotisserie chicken is a fantastic shortcut!)
  • If cooking chicken from scratch:
    • 1 tablespoon olive oil
    • Salt and freshly ground black pepper to taste
• For the Pesto Dressing & Salad Components:
  • ½ cup good quality basil pesto (store-bought or homemade – see notes for quick homemade pesto)
  • ¼ cup mayonnaise (use high-quality, or substitute with full-fat plain Greek yogurt for a lighter, tangier version, or a mix of both)
  • 1-2 ripe but firm Hass avocados, pitted, peeled, and diced
  • 2 tablespoons fresh lemon juice (plus more to taste, essential for flavor and to prevent avocado browning)
  • ¼ cup red onion, finely chopped (optional, for a bit of bite)
  • ¼ cup celery, finely chopped (optional, for crunch)
  • ¼ cup toasted pine nuts or chopped walnuts (optional, for extra texture and nutty flavor, especially if your pesto doesn’t have many)
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, for garnish (optional)
• For Quick Homemade Pesto (Optional):
  • 2 cups fresh basil leaves, packed
  • ⅓ cup pine nuts (walnuts or almonds can be substituted)
  • 2-3 cloves garlic, roughly chopped
  • ½ cup freshly grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup extra virgin olive oil

Step-by-Step Instructions

Follow these instructions carefully to achieve a perfectly balanced and delicious Pesto Chicken Salad with Avocado.

1. Prepare the Chicken (If not using pre-cooked):
   • If cooking chicken from scratch, pat the chicken breasts or thighs dry and season generously with salt and pepper.
   • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
   • Alternatively, you can poach or bake the chicken. For poaching, place chicken in a saucepan with enough water or broth to cover, bring to a gentle simmer, and cook for 10-15 minutes until done. For baking, place on a baking sheet and bake at 375°F (190°C) for 20-25 minutes.
   • Once cooked, remove the chicken and let it rest for 5-10 minutes. Then, shred it using two forks or dice it into ½-inch pieces. Allow the chicken to cool to at least room temperature, or chill it, before mixing with other ingredients. Warm chicken can affect the texture of the mayonnaise and avocado.
2. Prepare the Avocado:
   • Cut the avocados in half lengthwise, remove the pit, and scoop out the flesh. Dice the avocado into ½-inch pieces.
   • Immediately place the diced avocado in a medium bowl and gently toss with 1 tablespoon of the fresh lemon juice. This helps to prevent browning and adds a nice citrusy note. Set aside.
3. Prepare Optional Quick Homemade Pesto (If not using store-bought):
   • If making your own pesto: Combine the fresh basil leaves, pine nuts (or other nuts), chopped garlic, Parmesan cheese, salt, and pepper in the bowl of a food processor.
   • Pulse several times until the ingredients are finely chopped.
   • With the food processor running on low, slowly drizzle in the olive oil until the pesto is smooth and well combined, but still has some texture. Scrape down the sides of the bowl as needed.
   • Taste and adjust seasoning if necessary. You will need ½ cup for this recipe; store any extra in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning.
4. Combine Dressing Ingredients:
   • In a large mixing bowl (large enough to hold all salad ingredients), combine the ½ cup of basil pesto, ¼ cup of mayonnaise (or Greek yogurt), and the remaining 1 tablespoon of fresh lemon juice.
   • Whisk these ingredients together until smooth and well combined. Taste the dressing at this point. Add salt and freshly ground black pepper as needed. You might also want to add a little more lemon juice if you prefer a tangier flavor.
5. Assemble the Pesto Chicken Salad:
   • To the large bowl with the pesto dressing, add the cooled, shredded or diced chicken.
   • Add the finely chopped red onion and celery (if using).
   • Gently fold these ingredients together until the chicken is evenly coated with the pesto dressing.
   • Now, carefully add the diced avocado (that has been tossed with lemon juice) and the optional toasted pine nuts or walnuts.
   • Gently fold again, just until the avocado and nuts are incorporated. Try not to overmix at this stage, as you want the avocado pieces to remain mostly intact and not become mushy.
6. Taste and Adjust Seasoning:
   • Give the assembled salad a final taste. Add more salt, pepper, or lemon juice if desired. The flavors will meld more as it chills.
7. Chill (Recommended):
   • For best flavor, cover the Pesto Chicken Salad with Avocado and refrigerate for at least 15-30 minutes before serving. This allows the flavors to meld together beautifully. If you plan to make it further ahead, it’s best to add the avocado just before serving (see FAQ).
8. Serve:
   • Serve the Pesto Chicken Salad with Avocado chilled or at cool room temperature. Garnish with fresh basil leaves, if desired. See “How to Serve” section for ideas.

Nutrition Facts

• Servings: Approximately 4-6 servings
• Calories per serving (approximate, for 1 of 5 servings): 400-550 calories (This is an estimate and can vary significantly based on the type of chicken used (breast vs. thigh), whether mayonnaise or Greek yogurt is used, the exact amount of pesto and nuts, and the size of the avocado.)

Disclaimer: Nutritional information is an estimate and should be used as a general guideline. Specific brands and quantities of ingredients will alter the final nutritional values. For precise tracking, it’s recommended to calculate based on your specific ingredients using a nutrition calculator.

This salad is generally:

• High in Protein: From the chicken.
• Rich in Healthy Fats: From avocado, olive oil in pesto, and nuts.
• Low in Carbohydrates: Especially when served in lettuce cups or on its own.
• Gluten-Free: Naturally, if all components are gluten-free (check pesto and mayo labels if store-bought).

Preparation Time

Understanding the time commitment helps in planning your meal preparation:

• Prep Time (Chopping, mixing, dicing avocado): 15-20 minutes
• Cook Time (If cooking chicken from scratch): 15-25 minutes
• Chilling Time (Recommended): 15-30 minutes (or longer)
• Total Time (If cooking chicken): Approximately 50-75 minutes (including chilling)
• Total Time (Using pre-cooked chicken): Approximately 30-50 minutes (including chilling)

This recipe is relatively quick, especially when using pre-cooked chicken, making it ideal for a fast yet gourmet-tasting meal.

How to Serve Pesto Chicken Salad with Avocado

This Pesto Chicken Salad with Avocado is incredibly versatile. Here are numerous ways to serve and enjoy it:

• Lettuce Wraps/Cups:
  • Serve generous scoops in crisp lettuce cups (butter lettuce, romaine hearts, or iceberg) for a refreshing, low-carb, and gluten-free meal. This is one of the most popular and healthy ways to enjoy it.
• Sandwiches & Croissants:
  • Create delicious sandwiches on your favorite bread (sourdough, whole wheat, gluten-free bread) or flaky croissants. Add a layer of fresh spinach or arugula for extra greens.
  • Open-faced sandwiches on toasted artisan bread are also an elegant option.
• Wraps:
  • Spoon the salad into whole wheat, spinach, or low-carb tortillas. Add some mixed greens for extra bulk and nutrients. Roll up tightly and slice in half if desired.
• On Crackers or Cucumber Slices:
  • Serve as an appetizer or light snack on your favorite crackers, rice cakes, or thick slices of cucumber for a super low-carb option.
• Stuffed in Vegetables:
  • Avocado Boats: Fill avocado halves (from which you’ve scooped out a little extra flesh) with the chicken salad for a double dose of avocado goodness.
  • Stuffed Tomatoes: Hollow out ripe tomatoes and fill them with the pesto chicken salad for a beautiful and edible presentation.
  • Stuffed Bell Peppers: Use mini bell peppers (halved and seeded) or large bell pepper halves as edible bowls.
• As a Salad Topper:
  • Serve a scoop on top of a bed of mixed greens, arugula, or spinach for a more substantial salad. Drizzle with a little extra olive oil and lemon juice if needed.
• With Pasta (Cold Pasta Salad):
  • Toss with cooked and cooled short pasta shapes like rotini, farfalle (bow-tie), or penne for a delicious Pesto Chicken Pasta Salad with Avocado. You might need to add a little extra pesto or a splash of olive oil to coat the pasta.
• As Part of a Mezze Platter or Charcuterie Board:
  • Include a small bowl of the pesto chicken salad alongside olives, cheeses, cured meats, and other dips for a sophisticated spread.
• Simply on a Plate:
  • Enjoy it straight from a bowl with a fork! Garnish with fresh basil or an extra sprinkle of pine nuts.

The vibrant green color and fresh flavors make it an appealing dish for brunches, picnics, potlucks, or light summer dinners.

Additional Tips for Perfect Pesto Chicken Salad with Avocado

To ensure your Pesto Chicken Salad with Avocado is absolutely phenomenal every time, consider these five helpful tips:

1. Avocado Management is Key: Use ripe but still slightly firm avocados. They should yield gently to pressure but not be mushy. Dice them just before adding to the salad and toss immediately with lemon juice to minimize browning. Fold them in gently at the very end to keep the pieces intact. If making ahead, it’s often best to dice and add the avocado just before serving.
2. Quality Pesto Makes a Difference: Whether you use store-bought or homemade pesto, its quality will significantly impact the final flavor. If buying store-bought, look for brands with simple, high-quality ingredients (basil, pine nuts, Parmesan, garlic, good olive oil) and fewer preservatives or fillers. Refrigerated pestos found in the deli section are often fresher tasting than shelf-stable jarred varieties. Homemade is always a treat if you have fresh basil!
3. Cool Your Chicken Completely: Adding warm or hot chicken to mayonnaise-based dressings can cause the mayo to separate or become oily, and it can also prematurely “cook” or soften the avocado. Ensure your cooked chicken has cooled to at least room temperature, or preferably chilled, before mixing it into the salad.
4. Don’t Skimp on Lemon Juice: Freshly squeezed lemon juice is crucial not only for preventing avocado browning but also for brightening all the flavors in the salad. The acidity cuts through the richness of the pesto, mayonnaise, and avocado, balancing the dish perfectly. Taste and add more if needed.
5. Taste and Adjust Seasoning After Combining: While you season components individually, the final taste test after everything is mixed is vital. Flavors meld and can change. You might find it needs a bit more salt to bring out the flavors, more pepper for a kick, or more lemon juice for brightness, especially after it has chilled for a bit.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about this Pesto Chicken Salad with Avocado recipe:

1. Q: Can I make this Pesto Chicken Salad with Avocado ahead of time?
   • A: Yes, with a slight modification. You can prepare the chicken and the pesto dressing mixture (chicken, pesto, mayo/yogurt, lemon juice, seasonings, onion, celery) up to 24 hours in advance and store it covered in the refrigerator. However, it’s best to dice and add the avocado (and optional nuts for crunch) just before serving to prevent browning and maintain the best texture. If you must add avocado ahead, ensure it’s well coated in lemon juice and the salad is stored in an airtight container, but try to consume it within 12-24 hours for optimal appearance and texture.
2. Q: How long will leftovers last in the refrigerator?
   • A: Leftover Pesto Chicken Salad with Avocado should be stored in an airtight container in the refrigerator and is best consumed within 2 days. The avocado may start to brown slightly over time, even with lemon juice, though it will still be safe to eat. The texture might also soften a bit.
3. Q: Can I use Greek yogurt instead of mayonnaise for a healthier version?
   • A: Absolutely! Full-fat plain Greek yogurt is an excellent substitute for mayonnaise if you’re looking for a lighter, tangier version with more protein and fewer calories. You can replace all the mayonnaise with Greek yogurt or use a combination of half mayo and half yogurt to get a balance of creaminess and tang. Ensure the Greek yogurt is plain and unsweetened.
4. Q: What can I use instead of pine nuts in the pesto or as an add-in?
   • A: If you’re making homemade pesto or want a different nut for the salad add-in:
     • For Pesto: Walnuts are a common and excellent substitute for pine nuts in pesto. Almonds (blanched or slivered) or even sunflower seeds (for a nut-free pesto) can also work.
     • For Salad Add-in: Toasted chopped walnuts, pecans, slivered almonds, or even sunflower seeds or pepitas (pumpkin seeds) would provide a lovely crunch.
5. Q: Can I freeze Pesto Chicken Salad with Avocado?
   • A: It’s generally not recommended to freeze this salad. Mayonnaise-based salads can separate and become watery upon thawing. Avocado also does not freeze well in this application; its texture changes significantly and becomes mushy and often discolored. It’s best enjoyed fresh. If you want to prep ahead for freezing, you could cook and shred the chicken and freeze that, then thaw and assemble the salad when ready.

This Pesto Chicken Salad with Avocado is a wonderfully fresh, flavorful, and satisfying dish that’s perfect for any occasion. Enjoy its vibrant taste and healthy goodness!

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