Fresh Chicken Salad with Pesto and Creamy Mozzarella
A quick and easy fresh chicken salad featuring tender chicken, vibrant basil pesto, creamy mozzarella, and fresh mixed greens. Perfect for any occasion, this flavorful salad comes together in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 2 cups (300g) cooked chicken breast, shredded or diced
- ½ cup (125ml) fresh basil pesto, homemade or store-bought
- 8 oz (225g) fresh mozzarella cheese, torn into bite-sized pieces
- 4 cups (120g) mixed salad greens (baby spinach, arugula, romaine)
- 1 cup (150g) cherry tomatoes, halved
- ¼ cup (40g) red onion, thinly sliced (optional)
- 2 tbsp (30ml) extra virgin olive oil
- 1 tbsp (15ml) fresh lemon juice
- Salt and freshly ground black pepper to taste
- 2 tbsp (30g) pine nuts, toasted (optional but recommended)
Instructions
- Prepare the chicken: If not cooked, poach or bake boneless skinless breasts. For poaching, simmer in water or broth for about 15 minutes until cooked through (internal temp 165°F / 74°C). Let cool, then shred or dice into bite-sized pieces.
- Toast the pine nuts: Heat a small dry skillet over medium heat. Add pine nuts and stir frequently for 2-3 minutes until golden and fragrant. Remove from heat immediately to prevent burning.
- Combine chicken and pesto: In a large bowl, gently fold the shredded chicken with the fresh basil pesto until evenly coated. Avoid overmixing to keep chicken texture intact.
- Prepare the salad base: Rinse and dry mixed greens thoroughly. Place them in a large serving bowl or platter.
- Add veggies and cheese: Scatter halved cherry tomatoes and thinly sliced red onion over the greens. Tear fresh mozzarella into small pieces and distribute evenly on top.
- Dress the salad: Drizzle extra virgin olive oil and fresh lemon juice over the salad. Sprinkle with salt and freshly ground black pepper to taste. Toss lightly to combine but keep the mozzarella intact.
- Add chicken mixture: Place the pesto-coated chicken on top of the salad. Finish with toasted pine nuts scattered generously for crunch.
- Final touch: Give the salad a gentle toss just before serving to mix flavors but try not to break up the mozzarella or bruise the greens.
Notes
Use fresh mozzarella torn by hand for best texture. Be gentle when folding pesto into chicken to avoid mushiness. Toast pine nuts carefully to prevent burning. Prepare chicken and pesto mixture first, then assemble salad just before serving to avoid soggy greens. Store components separately if making ahead.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 8
- Fiber: 2
- Protein: 25
Keywords: chicken salad, pesto, mozzarella, fresh salad, easy recipe, quick dinner, healthy salad, basil pesto, creamy mozzarella