A fresh and vibrant pesto chicken salad featuring seasoned chicken breast, an assortment of greens, cherry tomatoes, cucumber, and avocado, all topped with a zesty homemade dressing.
1: Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone mat.
2: Place the chicken breast on the baking sheet, season with salt and pepper, and bake for 30 minutes.
3: Ensure the chicken reaches an internal temperature of 165°F, then remove it from the oven and let cool.
4: Dice the cooled chicken breast and transfer it to a small bowl.
5: Add pesto to the chicken and stir well, then set aside.
6: In a large salad bowl, combine green leaves, sliced red onion, halved cherry tomatoes, diced cucumber, and the diced chicken.
7: Slice the avocado and arrange it on top of the salad.
8: In a mason jar, mix the lemon juice and olive oil, then add salt and pepper and whisk everything together.
9: Taste and adjust seasoning, then pour the dressing over the salad.
10: Top the salad with feta cheese and chopped parsley, and enjoy!
