Housemade Chicken Basil Pesto Salad Recipe

Toast pine nuts or walnuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool.

In a food processor or blender, combine cooled toasted nuts, basil leaves, grated Parmesan, garlic, lemon juice, 1.5 tbs olive oil, 1/4 tsp salt and 1/8 tsp pepper. Pulse until a coarse paste forms.

Scrape down the sides and blend again, adding additional olive oil a teaspoon at a time if needed to reach a spreadable yet slightly chunky consistency. Taste and adjust salt, pepper, or lemon as desired. Yield: about 3/4 cup pesto; reserve 1/2 cup for dressing and salad, keep remaining pesto covered in refrigerator for up to 3 days or freeze.

Pound chicken breasts to even thickness (about 1/2 inch) for even cooking, or slice in half horizontally to make cutlets.

Season both sides of the chicken with 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp dried oregano (if using). Rub with 1 tbs olive oil to coat.

Heat a large skillet or grill pan over medium-high heat until hot. Add the chicken and cook 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Avoid moving chicken excessively to develop a light crust.

Remove chicken to a cutting board and let rest 5 minutes, then slice thinly against the grain into strips or bite-size pieces.

In a small bowl, combine 1/2 cup housemade pesto with 1 tablespoon extra-virgin olive oil and 1/2 tablespoon fresh lemon juice. Whisk or stir until loose enough to dress the salad. Season with salt and pepper to taste.

Taste dressing and adjust brightness with additional lemon or a splash of water if too thick.

Place 6 cups mixed salad greens in a large bowl. Add halved cherry tomatoes, sliced cucumber, red onion (if using), and fresh mozzarella.

Pour about two-thirds of the pesto dressing over the salad (reserve some to serve on the side). Gently toss with tongs until evenly coated, taking care not to bruise delicate greens.

Top dressed salad with sliced warm chicken and sprinkle reserved toasted pine nuts for crunch. Add remaining dressing on the side or drizzle over chicken as desired.

Finish with an extra grating of Parmesan and a few turns of freshly ground black pepper. Serve immediately.