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Greek Chicken Salad With Feta Pesto

By Rachael DeVaux
The feta in the pesto makes it so creamy! It's the perfect sauce over pasta, or works great as a dressing on your favorite salad.


Feta Pesto

  • 1/2 cup extra virgin olive oil
  • 1/4 cup pine nuts
  • 2 cups fresh basil
  • 3/4 lemon, juiced
  • 2 tbsp water
  • 1/2 tbsp minced garlic (about 2 cloves)
  • ~4 oz Athenos crumbled feta, (I used about 3/4 of the 6 oz container)
  • 1/2 tsp sea salt
  • ground pepper, to taste

Little Gem Salad

  • Little gem lettuce
  • Organic chicken breast, cooked to your preference
  • Sun-dried tomatoes, (jarred in extra virgin olive oil)
  • Kalamata olives
  • Sourdough croutons
  • Crumbled feta
  • Avocado


Feta Pesto

  • Add ingredients to a food processor and pulse until smooth. Add more water, one tablespoon at a time, if needed.
  • Serve over salad (recipe inspiration below), with pasta, or as a sauce with your favorite meal. Enjoy!

Little Gem Salad

  • In a large mixing bowl, toss the little gem lettuce with the pesto until well coated. Add the remaining ingredients and toss until evenly mixed. Enjoy!

Welcome! Iā€™m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! ā€” xx Rachael

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