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Pesto Chicken Salad

The Salad week Swansong

And so salad week comes to a close and I had choice to make if I wanted to make a vegetarian salad or not. I opted to make this delicious pesto chicken salad because let’s face it, vegetarians can just skip the chicken or use paneer in it’s place. I think my Keto basil pesto is a fairly underutilized condiment given how much flavour it packs and also how much good fat it has. So I thought it was the perfect base for a salad and also I couldn’t have pesto and not make this a play on a caprese which is my favourite salad by far. I hope you will enjoy this salad as much as I did.

A quick recap!

I really hope all of you enjoyed salad week on Headbanger’s Kitchen. We kicked off with my basic Greek style Keto Chicken Salad, then moved on to a Keto Seafood salad and then finally an Asian Style Keto Beef Salad. Here we are ending it with this delicious Pesto chicken salad. Let me know which salad was your favourite from the 4 and what should be my next ‘week’.

 

 

Nutrition Info (Per serving)

  • Calories: 409
  • Net Carbs: 2g
  • Carbs: 3g
  • Fat: 32g
  • Protein: 28g
  • Fiber: 1g

This recipe makes 2 servings. Get this recipe on myfitnesspal.

 

Pesto Chicken Salad
Pesto Chicken Salad
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Rating: 0
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Rate this recipe!
A refreshing Italian style salad
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Pesto Chicken Salad
Pesto Chicken Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
A refreshing Italian style salad
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Ingredients
For the salad
  • 150 grams Boneless Chicken Leg and Thigh Meat
  • 15 grams Pine Nuts
  • Salt to Taste
  • 1 Tsp Italian Seasoning
  • 1 Tsp Olive oil for marinating
  • 1 Tbsp Bacon Fat for frying
  • 100 grams Mixed Lettuce
  • 50 grams Cherry Tomatoes
  • 100 grams Bocconcini
For the dressing
Servings: servings
Units:
Instructions
  1. Season the chicken with the Italian seasoning, salt and olive oil and leave to marinated for 20 minutes
  2. Toast the pine nuts in a dry pan and set aside once they have a nice brown colour
  3. Fry the chicken in the pan using the bacon fat and set aside.
  4. Make the dressing by mixing the pesto, mayo and the resting juices from the chicken
  5. Assemble the salad with all the ingredients and pour the dressing over.

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1 Comment

  • Reply
    Anu
    April 18, 2018 at 7:34 pm

    Soooooooo good! I used chicken breasts, duck fat, and sour cream instead of mayo as that’s all I had on hand, and also added the cooking juices (so the duck fat and all that lovely chicken scrapings in the pan) to the dressing. A perfect dinner on a freakishly hot spring day in the UK. Thank you, Sahil, yet again!

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