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Protein Chicken Pesto Salad Recipe

Emily Carter
A bright, herby, protein-rich vegan chicken pesto salad made with plant-based chicken, dairy-free pesto, crisp veggies, and satisfying texture.
Print Recipe
Prep Time 12 minutes
Cook Time 5 minutes
Total Time 17 minutes
Servings 2 servings
Calories 310 kcal

Ingredients
  

For Salad

  • 1 cup vegan chicken strips
  • 1 cup lettuce chopped
  • ½ cup cherry tomatoes halved
  • ¼ cup cucumber diced
  • 2 tablespoons red onion thin slices

For Vegan Pesto

  • ¼ cup basil leaves
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon pine nuts or cashews
  • 1 small garlic clove
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions
 

  • Heat pan.
  • Add vegan chicken.
  • Sear lightly.
  • Remove from heat.
  • Add basil to blender.
  • Add nutritional yeast.
  • Add lemon juice.
  • Add olive oil.
  • Add nuts.
  • Add garlic.
  • Add salt.
  • Add pepper.
  • Blend until smooth.
  • Add lettuce to bowl.
  • Add tomatoes.
  • Add cucumber.
  • Add onions.
  • Add cooked vegan chicken.
  • Pour pesto generously.
  • Toss until everything glistens.

Notes

Nutritional Values (Per Serving)

Calories: 310
Total Fat: 14g
Saturated Fat: 2g
Carbohydrates: 22g
Fiber: 4g
Protein: 21g

Vitamins & Minerals (Per Serving)

Iron: 10%
Calcium: 5%
Vitamin A: 12%
Vitamin C: 10%
Magnesium: 7%

Additional Notes / Tips

  • Add avocado for extra creaminess.
  • Swap basil with spinach for a cheaper pesto.
  • Chill the salad if you prefer a colder, crisp texture.