Chicken Pesto With Garden Vegetables

Add pesto to ramp up the flavor of this protein-packed salad.

Chicken pesto with garden vegetables
 Sam Kaplan

The best two things about this salad? It’s insanely healthy—thanks to the addition of fresh veggies like broccoli, baby greens, and cherry tomatoes—and it can be assembled with ease.

Toss together this protein-packed meal in 25 minutes or less, and save the leftovers for a filling next-day lunch.

Nutrition (per serving)

380 calories; 47g protein; 17g carbs; 13g fat​

Prep time

10 min.

Cook time

15 min.

  • 2 Tbsp jarred pesto sauce
  • 1 Tbsp balsamic vinegar
  • 3 cups mixed baby greens
  • 6 oz boneless, skinless chicken breast, cut into strips
  • Salt, to taste
  • Garlic powder, to taste
  • Olive oil spray
  • 1 cup broccoli florets, chopped
  • 1⁄2 cup grape or cherry tomatoes
  • 1 tsp fresh garlic, minced

Mix pesto with vinegar, and set aside. Place baby greens in a small mixing bowl. Season chicken with salt and garlic powder.

Heat large non-stick stir-fry pan or wok over medium-high heat until hot. Spray pan, then add chicken in a single layer. Cook until chicken is no longer pink inside, about 1-2 minutes per side. Remove chicken from pan, and place on a plate.

Re-spray pan and add broccoli, tomatoes, and garlic. Cook until broccoli is bright green and crisp-tender, about 2-3 minutes. Add chicken back to pan. Spoon 2 Tbsp. sauce over chicken, and toss. Remove from heat.

Toss greens in remaining pesto-balsamic mixture. Spread tossed greens along the outer edge of a dinner plate. Mound stir-fry in center of plate. Serve as is, or toss for a salad-like presentation. Serve immediately.