Pesto Chicken Salad

Pesto Chicken Salad paleo whole30 (
It’s 14 days until Christmas and I am such a procrastinator when it comes to buying presents. D and I prefer to give gift cards or movie tickets since those are always appreciated and it takes the guesswork out of trying to figure out what to give a friend/relative, especially those that already have everything! I do make an exception for my godson Austin and his 2 sisters KC and Phoebe since I like to buy them something that they really want. After staring at different kinds of Skylanders toys (there’s so many of them!), makeup kits and clothes I was starving when I got home and I’m glad that I have this Pesto Chicken Salad ready and waiting for me in the fridge. I prepared everything a couple of days ago and just mixed in the pesto and stuffed my face with it.

I had some organic basil but no pine nuts in the fridge so I subbed raw walnuts toasted in a pan for a few minutes to give it a nutty flavor.

Pesto Chicken Salad paleo whole30 (
I also added artichokes and sun dried tomatoes which I both love to make this salad extra yummy. Rinse the artichokes in cold water to remove excess sodium then drain completely or spread on top of paper towels when in a hurry. (This will prevent the salad from becoming watery).

Pesto Chicken Salad paleo whole30 (

Pesto Chicken Salad
Prep time
Total time
* Ready made pesto sauce can also be used
Recipe type: Main Dish
Serves: 4
For the pesto:
  • 2 cups organic basil leaves, packed
  • ½ cup raw walnuts, toasted
  • 2 cloves garlic
  • ¼ cup sun-dried tomatoes
  • salt and pepper to taste
  • ½ cup extra virgin olive oil
For the chicken salad:
  • ¾ cup pesto sauce *
  • 1½ lbs chicken breast, cooked and cubed into 1" pieces
  • 1-15oz can artichoke hearts, rinsed and drained
  • ½ cup sun-dried tomatoes
  1. To prepare the pesto: Add the first 5 pesto ingredients and pulse in a food processor for 15 seconds. Slowly drizzle in the EVOO and pulse for 30 more seconds until everything is mixed together. Set aside.
  2. To prepare the salad: Combine chicken, artichoke hearts and sun-dried tomatoes in a bowl. Drizzle ¾ cup of pesto (add more or less depending on taste preference) and mix until the pesto coats each ingredient.
  3. Serve immediately or chill in the fridge to enjoy later.


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