Low-Carb Pesto Chicken Salad
Low-Carb Pesto Chicken Salad is a deliciously vibrant dish that combines tender chicken with zesty basil pesto and an array of crunchy vegetables. Perfect for summer barbecues or as a quick weeknight dinner, this salad bursts with flavor and color, making it a satisfying meal option. Easy to prepare and customizable based on your preferences, it fits seamlessly into a low-carb lifestyle while pleasing your taste buds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1/2 cup basil pesto (homemade or store-bought)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper, then place them in a baking dish. Bake for 25-30 minutes until fully cooked.
- Let the chicken rest for 5 minutes before dicing it into bite-sized pieces.
- In a large bowl, combine the diced chicken, cherry tomatoes, cucumber, red onion, and feta cheese.
- Drizzle with olive oil and pesto; toss gently until everything is evenly coated.
- Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve immediately or chill in the fridge before serving.
Nutrition
- Serving Size: 1 bowl (260g)
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
Keywords: - For added creaminess, consider mixing in avocado. - Customize by adding olives or nuts for extra texture. - Store leftovers in an airtight container in the fridge for up to three days.