Pesto Chicken and Broccoli Salad

Feast your taste buds on our scrumptious Pesto Chicken and Broccoli Salad. This vibrant medley of flavors combines chunky pieces of tender chicken, fresh broccoli, and a lively pesto dressing, that will transport you straight to the sunny climes of Italy. Perfect for your summer picnics or as a healthy mid-week dinner, this dish strikes the right balance between being nutrient-rich and flavor-packed. You’ll love its tangy, garlicky undertones and the crunch of fresh veggies. It’s fresh, it’s fab, and it’s healthy! What’s not to love?

Taking less than 30 minutes from your kitchen to the dinner table, this dish will be your new go-to for those busy weekday meals or when you crave something light yet flavorful.

This ain’t just any salad, it’s ‘the’ salad of your dreams.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Yield: 4 plates

Now, let’s dive straight into the recipe, shall we?

Ingredients & Equipment You’ll Need

• 4 Chicken breasts
• 2 cups of Broccoli florets
• 1 cup Pesto Sauce
• 1 clove Garlic
• 1 Lemon
• �� cup Parmesan cheese
• Salt and Pepper to taste

Equipment Needed:

You will need a skillet and a mixing bowl for this recipe.

How To Make Pesto Chicken and Broccoli Salad

1. Start by heating a pan and cooking your chicken breasts until they are no longer pink in the center. Once perfectly cooked, transfer this onto a plate and allow it to cool.
2. While your chicken cools down, blanch your broccoli florets in boiling water. This will help retain the vibrant green color and crunchiness of the broccoli.
3. In a mixing bowl, combine the pesto sauce, minced garlic, lemon juice, and parmesan cheese.
4. Cut the cooled chicken into bite-sized pieces and add them into the bowl with the pesto mixture. Toss until every piece of chicken is coated with the sauce.
5. Finally, mix in the blanched broccoli, give it a final toss, and voila! Your Pesto Chicken and Broccoli Salad is ready to serve.

Tips For The Best Results

• Use fresh ingredients for a vibrant and flavorful result.
• Don’t overcook the chicken or broccoli. Both should retain their natural crunch and juiciness.

Storage Tips

• Store the salad in an airtight container and consume within 2-3 days for best flavor.
• Refrigerate the salad, don’t freeze it. Freezing can make the broccoli and chicken mushy when defrosted.

Frequently Asked Questions

Q: Can I substitute the chicken with tofu?

A: Yes, you can definitely substitute the chicken with tofu to make it vegetarian or vegan.

Q: What if I don’t have fresh broccoli?

A: Though fresh broccoli is recommended, you can always use frozen broccoli if fresh isn���t available. Just remember to let it thaw before adding it to the salad.

Q: Can I use store-bought pesto sauce?

A: Absolutely! If you’re in a rush or don’t have the ingredients to make pesto sauce at home, store-bought will work just fine.

Nutritional Facts of Pesto Chicken and Broccoli Salad

This salad is a good source of protein and packed with vitamins A and C courtesy of the broccoli. It also contains calcium and fiber.

In conclusion, our Pesto Chicken and Broccoli Salad is a smithereens of flavor and fancy enough to wow your guests. Served cold on hot summer days, or enjoyed warm on chilly evenings, this dish is versatile enough to conquer them all. Enjoy the burst of flavors in your mouth, one forkful at a time!