Pesto Chicken Salad with Pine Nuts and Sun-Dried Tomatoes

Name: Pesto Chicken Salad with Pine Nuts and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ lbs (680 g) Boneless, skinless chicken breast, cooked and cut into 3/4-inch (2 cm) cubes; ½ cup (120 ml) Basil pesto (store-bought or homemade); ⅓ cup (50 g) Pine nuts, toasted; ¾ cup (100 g) Sun-dried tomatoes, oil-packed, drained; 8 oz (225 g) Fresh mozzarella (buffalo or cow's milk), cut into 3/4-inch (2 cm) cubes; 2 tbsp (30 ml) Extra-virgin olive oil; 1 tbsp (15 ml) Fresh lemon juice; Salt; Black pepper, freshly ground; Fresh basil leaves (optional)

From the MyKitchenBank Kitchen

A vibrant Mediterranean chicken salad where tender poached chicken is tossed with bright basil pesto, tangy sun-dried tomatoes, creamy fresh mozzarella, and toasted pine nuts. This easy assembly creates a satisfying, protein-packed dish perfect for lunch, entertaining, or a light dinner. Serve over mixed greens, on crusty bread, or on its own. Ready in about 40 minutes, with the option to make components ahead.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: 4 servings (about 1.5 cups per serving)

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Steps

Before you start

Have all ingredients measured and prepped before you start cooking (mise en place) for a smooth, efficient process
Use a heavy-bottomed pot to prevent hot spots and ensure even cooking of the chicken
If using cold chicken, allow it to come to room temperature for 10 minutes before cooking

1
Cook the chickenOven 165°F / 75°C
- Bring a large pot (4-quart or larger) of salted water or low-sodium chicken broth to a boil over high heat.
- Add the chicken breasts, then reduce the heat to medium-low to maintain a gentle simmer.
- Cook for 18–20 minutes until the internal temperature reaches 165°F (74°C) at the thickest part when checked with an instant-read thermometer.
- Transfer to a cutting board and let cool for 5 minutes.
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Ready when: internal temperature of 165°F (74°C)
Tip: A gentle simmer produces tender, juicy chicken; a rolling boil will make it tough and dry.
2
Toast the pine nuts
- While the chicken cooks or cools, heat a small skillet (8-inch or similar) over medium heat.
- Add the pine nuts and toast for 3–4 minutes, stirring frequently, until fragrant and light golden brown.
- Transfer immediately to a plate to cool, as pine nuts continue to brown off the heat.
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Ready when: fragrant and light golden brown
Tip: Pine nuts burn quickly; stir constantly and watch carefully to prevent burning.
3
Prepare sun-dried tomatoes and mozzarella
- If using oil-packed sun-dried tomatoes, drain them in a fine-mesh sieve.
- (Alternatively, if using dry sun-dried tomatoes, soak them in warm water for 10 minutes, then drain and pat dry.) Cut the fresh mozzarella into 3/4-inch (2 cm) cubes.
- Have all ingredients ready.
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Tip: Pat dry sun-dried tomatoes well after rehydrating to prevent excess moisture in the salad.
4
Cube the chicken and coat with pesto
- Cut the cooled chicken into 3/4-inch (2 cm) cubes.
- In a large bowl, combine the cubed chicken with the basil pesto, stirring gently until all the chicken pieces are evenly coated.
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Tip: Stir gently rather than vigorously to keep the chicken pieces intact and prevent overworking the pesto.
5
Combine the salad
- Add the sun-dried tomatoes, toasted pine nuts, and mozzarella cubes to the pesto-coated chicken.
- Gently fold everything together using a rubber spatula, being careful not to break the mozzarella cubes.
- Drizzle with olive oil and lemon juice, then taste and season with salt and pepper as needed.
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Tip: Fold gently to preserve the texture of the mozzarella and prevent the salad from becoming mushy.
6
Serve the salad
- Serve the salad immediately over a bed of mixed greens, on crusty bread, in a wrap, or as a standalone salad.
- Tear fresh basil leaves over the top as a garnish if desired.

Good to know

Tips

Use rotisserie chicken to save time: shred or cube about 3 cups (450g) of cooked rotisserie chicken instead of poaching. The salad will be ready in about 15 minutes.
Assemble the salad just before serving for the best texture. If made ahead, store the components separately and combine up to 4 hours before eating.
This salad is delicious served over fresh arugula or mixed greens, stuffed into a whole-grain wrap, piled onto toasted ciabatta, or in a hollowed-out tomato half.
For a lighter version, use Greek yogurt thinned with lemon juice instead of some of the pesto to reduce calories while maintaining the creamy texture and fresh flavor.

Make ahead

Cook the chicken, toast the nuts, and prep the mozzarella and tomatoes up to 1 day ahead. Store each component separately in the refrigerator. Combine the finished salad up to 4 hours before serving to prevent the mozzarella from softening too much and the pesto from overpowering the other flavors.

Storage & reheating

Room temperature: Best served fresh, or keep for up to 2 hours. Refrigerator: Store in an airtight container for up to 3 days; flavors will meld and mozzarella will soften, which some prefer. Freezer: Not recommended due to the fresh ingredients and delicate texture of mozzarella. To reheat: Serve chilled or at room temperature; do not heat.

Substitutions

Basil pesto (store-bought or homemade) → Arugula pesto, walnut pesto, or sun-dried tomato pesto. Any herb or nut-based pesto works beautifully and creates a different flavor profile.
Pine nuts → Toasted sliced almonds, walnuts, or hazelnuts. Pine nuts are expensive; these alternatives provide similar texture and richness at a lower cost.
Fresh mozzarella (buffalo or cow's milk) → Crumbled feta cheese, shredded ricotta salata, or cubed provolone. Feta will be tangier; ricotta salata and provolone provide firmer textures.
Sun-dried tomatoes, oil-packed → Halved fresh cherry tomatoes or roasted red peppers. Fresh tomatoes provide a lighter taste; skip rehydration and use as-is.