I just nailed a Pesto Chicken Salad that’s crunchy, bright, and dangerously addictive, so keep scrolling.

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I can’t stop thinking about this Pesto Chicken Salad because it’s loud, green, and honest. I love the way pesto smacks the chicken with basil and garlic, and the broccoli florets give it a crunchy push.

It’s not dainty. It’s solid bites, messy hands, salads that actually feel like a meal.

But there’s brightness too, lemon peeking through and salty Parmesan flirting at the edges. I eat it straight from the bowl and want more.

Chicken And Broccoli Salad that doesn’t apologize. Simple, sharp, a little greasy in the best way.

I could eat this every single day.

Ingredients

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Chicken — hearty protein, keeps it filling and great for leftovers.
Broccoli — crunchy green bite, kind of healthy and satisfying.
Pesto — herby creaminess, makes everything taste instantly more interesting.
Mayonnaise or yogurt — creamy binder, pick your mood here.
Basically lemon juice — brightens the whole salad, cuts richness.
Plus cherry tomatoes — juicy pop, adds sweet freshness and color.
Red onion — sharp bite, wakes up the other ingredients.
Parmesan — salty umami sprinkle, that cheesy finishing touch.
Toasted pine nuts or almonds — nutty crunch, seriously addictive texture.
Garlic — small punch of savory, don’t skip if you like zing.
Olive oil — loosens thick pesto, adds silky mouthfeel.
Salt and pepper — basic but crucial, seasons everything just right.

Ingredient Quantities

2 cups cooked chicken, shredded or chopped (rotisserie works great)

4 cups broccoli florets, roughly chopped

1/2 cup pesto (store bought or homemade)

1/4 cup mayonnaise or plain Greek yogurt, your pick

1 tablespoon lemon juice, fresh if you can

1 cup cherry tomatoes, halved (optional but nice)

1/4 cup red onion, thinly sliced

1/4 cup grated Parmesan cheese

1/4 cup toasted pine nuts or slivered almonds

1 clove garlic, minced or pressed (optional)

2 tablespoons olive oil (if your pesto is too thick)

Salt and black pepper, to taste

How to Make this

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1. Bring a pot of salted water to a boil and blanch the broccoli florets 1 minute if you like them bright green and crisp tender, then drain and immediately plunge into ice water to stop cooking; drain well before using.

2. If your pine nuts or slivered almonds are not toasted, heat a small dry skillet over medium and toast them, shaking the pan, until fragrant and lightly browned, about 3 to 4 minutes; set aside to cool.

3. In a large bowl whisk together the pesto, mayonnaise or Greek yogurt, lemon juice, minced garlic if using, and 2 tablespoons olive oil only if the pesto seems too thick; taste and season with salt and black pepper.

4. Add the shredded or chopped cooked chicken to the bowl and toss to coat evenly with the dressing.

5. Fold in the drained broccoli, halved cherry tomatoes if using, thinly sliced red onion, and grated Parmesan cheese until everything is well mixed.

6. Stir in most of the toasted pine nuts or almonds, but reserve a little for topping so you get a crunchy finish.

7. Taste and adjust seasoning with extra lemon, salt, or pepper as needed; if the salad seems dry add a splash more olive oil or a spoonful more mayo/yogurt.

8. Chill the salad at least 30 minutes to let flavors meld, though you can serve it right away if you are impatient.

9. Before serving give it one last toss, sprinkle the remaining nuts and an extra pinch of Parmesan on top, and garnish with a few basil leaves or a drizzle of good olive oil if you want.

10. Store leftovers in an airtight container in the fridge for up to 3 days; broccoli will soften over time so best eaten within the first day or two.

Equipment Needed

1. Large pot for boiling broccoli
2. Slotted spoon or tongs for blanching and draining
3. Bowl filled with ice water for shocking the broccoli
4. Colander or fine mesh strainer to drain veggies
5. Large mixing bowl to toss the salad
6. Small dry skillet to toast pine nuts or almonds
7. Whisk (or fork) to mix the pesto dressing
8. Chef knife and cutting board for chopping chicken, onion, tomatoes
9. Measuring spoons and cups for pesto, mayo, lemon etc
10. Spatula or wooden spoon for folding everything together

FAQ

Can I use raw broccoli or does it need to be cooked? You can use raw if you like a big crunch, but blanching the florets for 1-2 minutes in boiling water then shocking in ice water makes them brighter, less bitter and easier to chew.

What if I don’t have pesto or I want it milder? Stir together basil or arugula with olive oil, a little grated Parmesan and a clove of garlic for a quick stand-in, or use store bought pesto but use less if you want it milder.

Mayonnaise or Greek yogurt, which should I pick? Mayo gives a richer, creamier salad, yogurt makes it lighter and tangier and is better if you want fewer calories; you can also do half-and-half to get the best of both.

Can I make this ahead and how long will it keep? Yes, make it up to 2 days ahead. Store in an airtight container in the fridge. Nuts will soften over time, so add toasted pine nuts or almonds just before serving if you want them crunchy.

Any good swaps for pine nuts if I’m allergic or they’re expensive? Slivered almonds, chopped walnuts or sunflower seeds work great and give good texture without the cost or allergy risk.

How can I turn this into a main dish or serve it differently? Toss with cooked pasta, serve over mixed greens or stuff into a pita for a quick lunch. Add extra chicken or a scoop of cooked quinoa to make it more filling.

Pesto Chicken And Broccoli Salad Recipe Substitutions and Variations

Chicken: swap cooked rotisserie chicken for shredded turkey, canned tuna or cooked chickpeas for a vegetarian twist. They all hold up well and soak up the pesto, though chickpeas will give a firmer bite.
Broccoli: use cauliflower florets or chopped asparagus if broccoli isnt your thing. Cauliflower has a similar texture when roasted or blanched, asparagus adds a brighter flavor.
Pesto / mayo: if you dont have pesto try store bought green goddess, basil vinaigrette or a simple mix of olive oil, garlic and lemon. For the mayo you can always use plain Greek yogurt, sour cream, or a little mashed avocado for creaminess.
Pine nuts / Parmesan: swap toasted walnuts, pecans or slivered almonds for the pine nuts to save money. For the cheese, shaved Romano or crumbled feta work great and change the flavor in a nice way.

Pro Tips

1. Blanch broccoli but dont overdo it. One minute in boiling water then straight into ice water keeps it bright and crunchy. If you skip the ice bath the florets will keep cooking and get mushy.

2. Toast the nuts in a dry pan until they smell nutty, watch them closely though because they burn fast. If you want extra flavor toss them with a pinch of salt right after to help the taste pop.

3. Taste the pesto dressing before you add the chicken. Some store bought pestos are salty or oily so you might not need the full mayo or extra oil. Add lemon slowly, you can always add more but you cant take it out.

4. Chill for at least 30 minutes if you can, the flavors really mellow and blend. If you’re short on time toss it together and let it sit for 10 minutes at least, and give it one last stir before serving so the dressing redistributes.

Pesto Chicken And Broccoli Salad Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I just nailed a Pesto Chicken Salad that’s crunchy, bright, and dangerously addictive, so keep scrolling.

Servings

servings

Calories

533

kcal

Equipment: 1. Large pot for boiling broccoli
2. Slotted spoon or tongs for blanching and draining
3. Bowl filled with ice water for shocking the broccoli
4. Colander or fine mesh strainer to drain veggies
5. Large mixing bowl to toss the salad
6. Small dry skillet to toast pine nuts or almonds
7. Whisk (or fork) to mix the pesto dressing
8. Chef knife and cutting board for chopping chicken, onion, tomatoes
9. Measuring spoons and cups for pesto, mayo, lemon etc
10. Spatula or wooden spoon for folding everything together

Ingredients

2 cups cooked chicken, shredded or chopped (rotisserie works great)
4 cups broccoli florets, roughly chopped
1/2 cup pesto (store bought or homemade)
1/4 cup mayonnaise or plain Greek yogurt, your pick
1 tablespoon lemon juice, fresh if you can
1 cup cherry tomatoes, halved (optional but nice)
1/4 cup red onion, thinly sliced
1/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts or slivered almonds
1 clove garlic, minced or pressed (optional)
2 tablespoons olive oil (if your pesto is too thick)
Salt and black pepper, to taste

Directions

Bring a pot of salted water to a boil and blanch the broccoli florets 1 minute if you like them bright green and crisp tender, then drain and immediately plunge into ice water to stop cooking; drain well before using.
If your pine nuts or slivered almonds are not toasted, heat a small dry skillet over medium and toast them, shaking the pan, until fragrant and lightly browned, about 3 to 4 minutes; set aside to cool.
In a large bowl whisk together the pesto, mayonnaise or Greek yogurt, lemon juice, minced garlic if using, and 2 tablespoons olive oil only if the pesto seems too thick; taste and season with salt and black pepper.
Add the shredded or chopped cooked chicken to the bowl and toss to coat evenly with the dressing.
Fold in the drained broccoli, halved cherry tomatoes if using, thinly sliced red onion, and grated Parmesan cheese until everything is well mixed.
Stir in most of the toasted pine nuts or almonds, but reserve a little for topping so you get a crunchy finish.
Taste and adjust seasoning with extra lemon, salt, or pepper as needed; if the salad seems dry add a splash more olive oil or a spoonful more mayo/yogurt.
Chill the salad at least 30 minutes to let flavors meld, though you can serve it right away if you are impatient.
Before serving give it one last toss, sprinkle the remaining nuts and an extra pinch of Parmesan on top, and garnish with a few basil leaves or a drizzle of good olive oil if you want.
Store leftovers in an airtight container in the fridge for up to 3 days; broccoli will soften over time so best eaten within the first day or two.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.