Pesto Chicken & Sun Dried Tomato Salad

Salads should never be boring. But, sometimes they are.

How many times have you been to a restaurant, wanted to order healthfully and ended up with a ho-hum salad? I'm flailing my hand in the air. Right. Here.

But, here one thing I know : pesto is amazing. It almost sounds like pasta -- which is also amazing. Pesto is creamy, nutty, vibrant and can turn a chicken breast into a work of art in no time flat. And while you're at it, add a bit of mayo to the pesto to turn this salad into a creamy-pesto delight!

And let's be honest -- it's all about the toppings. I love sun-dried tomatoes packed in oil. I could eat an entire jar in one sitting. But, I try not to. Because it's expensive. And a girl can't buy 7 jars of sun dried tomatoes every week.

Don't let your salad succumb to the boring droll of salad-ville. Just add pesto!

Paleo Pesto Chicken & Sun Dried Tomato Salad

Creamy Pesto Chicken & Sun-Dried Tomato Salad

Recipe type: Salad

Cuisine: Paleo, 21DSD, Whole30, Gluten-Free

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

1 serving : 625 calories // 27 C // 33 F // 43 P


Pesto Ingredients

  • 1 cup tightly packed basil
  • 3 TBSP. extra virgin olive oil
  • 1/4 cup pine nuts
  • 1 garlic clove, minced
  • 1 tsp. juice of a lemon
  • Salt & pepper to taste

Salad Ingredients

  • 1 pound chicken breast (use 6 ounces for this salad)
  • 1 Tbsp. homemade mayo or Primal Kitchen mayo
  • 1 Tbsp. dairy-free pesto
  • Salt and pepper
  • 1 cup arugula
  • 1 cup mixed greens
  • 1/4 cup oil-packed sun-dried tomatoes
  • 1/4 cup fresh tomatoes, halved
  • 1 Tbsp. pine nuts, toasted
  • 2 Tbsp. golden raisins
  • 1/4 cup kalamata olives, pitted and slivered


  1. Place all pesto ingredients in a medium mixing bowl. Using an immersion blender or food processor, blend until smooth.
  2. Preheat oven to 400 degrees. Lay chicken breasts on parchment paper-lined baking sheet. Sprinkle with salt and pepper and place chicken in oven for 30 minutes, or until flesh is white and juices are clear.
  3. Allow chicken to cool, then slice chicken into 1/2 cubes.
  4. Place desired amount of chicken in a bowl and begin to add pesto and mayo in a 1:1 ratio, continuing to mix well. 
  5. Prepare salad with arugula, sun-dried tomatoes, fresh tomatoes, pine nuts, golden raisins and olives. Enjoy!