Pesto Chicken Salad

By Rachael DeVaux
Prep: 13 minutes
Cook: 12 minutes
Total: 25 minutes



  • 2 organic chicken breasts


  • 2 big handfuls fresh basil
  • 1/3 cup extra virgin olive oil
  • 1 whole lemon, juiced
  • 1/4 cup pine nuts (or cashews/walnuts)
  • 1 tsp sea salt
  • 1 tbsp nutritional yeast
  • 1-2 garlic cloves


  • In a food processor, make the pesto by combining all ingredients listed underneath pesto.
  • Boil a pot of water, add 2 organic chicken breasts and cook for 10-12 minutes. Remove and shred with 2 forks or a stand mixer if you have one.
  • Add the chicken to a large bowl with the pesto then mix. Adjust with salt and pepper, if needed. Serve warm, chilled or at room temp by itself, over greens, or with crackers and veggies to dip.

Welcome! I’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! — xx Rachael

Recent Posts

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Made a double batch of this to have for lunches this week. Added onion and celery because I like the crunch. Absolutely fantastic!