This Lemon Pesto Chicken Avocado Salad is fresh, bright, and packed with flavor! Tender chicken coated in zesty lemon pesto sits on a bed of crisp greens with creamy avocado slices, making it a perfect meal when you want something light but satisfying. The combination of tangy lemon and rich pesto brings a fresh twist to your usual chicken salad.
I love making this salad on busy days when I want something quick but still feel like I’m treating myself. The avocado adds a smooth, buttery texture that balances out the herbs and chicken beautifully. Plus, the lemon pesto is easy to whip up in minutes and gives the whole dish a lovely zing that wakes up your taste buds.
For my favorite way to enjoy it, I like to serve this salad with some crunchy bread or pita on the side – it’s great for scooping up every bit of that tasty pesto and avocado. This salad always feels like a special lunch or light dinner, and it’s a hit with everyone who tries it because it’s fresh, colorful, and just a little bit different from the usual chicken salad.
Key Ingredients & Substitutions
Chicken breasts: They’re lean and cook quickly, giving the salad protein and texture. You can swap with grilled tofu or chickpeas for a vegetarian option.
Avocado: Adds creaminess and healthy fats. If you’re not a fan, cucumbers or steamed green beans make a nice, fresh substitute.
Lemon pesto: The star flavor here! Using fresh lemon juice and zest brightens the pesto. If you can’t find pine nuts, walnuts or almonds work well too.
Mixed greens: Romaine and arugula give a great balance of crunch and peppery notes. Feel free to add spinach or kale if you prefer more nutrients.
Cherry tomatoes & red onion: They add color, sweetness, and crunch. If raw onion is too strong, try soaking slices in cold water for a few minutes to mellow their bite.
How Do I Make a Smooth, Zesty Lemon Pesto?
Making the perfect lemon pesto is about balancing creamy, zesty, and nutty flavors while keeping a smooth texture.
- Start by pulsing basil, cheese, nuts, garlic, lemon juice, and zest in a food processor.
- Drizzle olive oil slowly to create a creamy, thick sauce.
- Don’t overdo the garlic—just one small clove adds the right punch.
- Taste and add salt, pepper, or more lemon juice to keep it fresh and bright.
- For easier blending, remove tough basil stems before processing.
This fresh pesto makes the salad lively and ties all ingredients together perfectly.
Equipment You’ll Need
- Skillet or frying pan – great for cooking chicken evenly and getting a nice golden color.
- Food processor or blender – perfect for making smooth, fresh lemon pesto in minutes.
- Sharp knife – helps you slice chicken, avocado, and veggies cleanly and easily.
- Cutting board – keeps your prep area safe and organized while you chop ingredients.
- Mixing bowl or large salad bowl – for assembling and tossing all the salad ingredients together.
Flavor Variations & Add-Ins
- Swap chicken for grilled shrimp or salmon to add a seafood twist with similar protein benefits.
- Add toasted pine nuts or walnuts for extra crunch and nutty flavor that complements the pesto.
- Mix in roasted red peppers or cucumber slices for a fresh, sweet crunch alongside the avocado.
- Use goat cheese or mozzarella instead of feta for a creamier, milder cheese option.
How to Make Lemon Pesto Chicken Avocado Salad?
Ingredients You’ll Need:
For the Salad:
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 3 cups mixed salad greens (such as romaine, arugula, and radicchio)
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 2 tablespoons crumbled feta cheese (optional)
- Lemon slices, for garnish
For the Lemon Pesto:
- 1 cup fresh basil leaves
- ¼ cup grated Parmesan cheese
- ¼ cup pine nuts or walnuts
- 1 small garlic clove
- ¼ cup olive oil
- Juice of 1 lemon
- Zest of 1 lemon
- Salt and black pepper, to taste
How Much Time Will You Need?
This fresh salad takes about 20 minutes to prepare. You’ll spend 5 minutes making the lemon pesto, around 10-15 minutes cooking and slicing the chicken, and a few minutes assembling everything together. It’s quick and perfect for a fresh lunch or light dinner!
Step-by-Step Instructions:
1. Make the Lemon Pesto:
Put the basil leaves, grated Parmesan, pine nuts (or walnuts), garlic, lemon juice, and lemon zest into a food processor or blender. Pulse to combine. Then, with the motor running, slowly pour in the olive oil until you get a smooth pesto sauce. Add salt and pepper to taste, then set it aside.
2. Cook the Chicken:
Season the chicken breasts well with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken for about 5 to 7 minutes on each side, or until it’s golden and cooked through. Take it off the heat and let it rest for a few minutes.
3. Slice the Chicken and Prepare the Salad:
Once the chicken has rested, slice it thinly. On a large plate or in a bowl, spread the mixed salad greens evenly. Arrange the sliced avocado, halved cherry tomatoes, and thinly sliced red onions on top.
4. Assemble and Serve:
Place the sliced chicken over the salad. Drizzle the lemon pesto all over the chicken, avocado, and veggies. If you like, sprinkle crumbled feta cheese on top. Garnish with lemon slices and add an extra pinch of black pepper for a bit more zing. Serve right away and enjoy your fresh Lemon Pesto Chicken Avocado Salad!
Can I Use Frozen Chicken for This Salad?
Yes, you can! Just be sure to thaw it completely in the refrigerator overnight before cooking. Pat the chicken dry to avoid excess moisture while cooking.
How Can I Store Leftovers?
Store any leftover salad and chicken separately in airtight containers in the fridge for up to 2 days. Add avocado fresh when serving to prevent browning.
Can I Make the Lemon Pesto Ahead of Time?
Absolutely! Lemon pesto can be made a day ahead and kept in the fridge in a sealed container. Give it a quick stir before using.
What Can I Substitute for Pine Nuts in the Pesto?
Walnuts or almonds make excellent alternatives if you don’t have pine nuts. Toast them lightly for extra flavor before blending.
