Pesto Chicken & Corn Salad: My Summertime Love (Print Version)
This Pesto Chicken and Corn Salad is my go-to summer dish! It's fresh, vibrant, and packed with flavor. Perfect for a light lunch, a quick dinner, or a potluck contribution.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free
# Ingredients:
→ Main Ingredients
01 -
Chicken breasts
02 -
Fresh pesto
03 -
Sweet corn
04 -
Cherry tomatoes
05 -
Red onion
06 -
Feta cheese
→ Flavor Boosters
07 -
Fresh basil
08 -
Olive oil
09 -
Salt
10 -
Pepper
→ Optional Extras
11 -
White wine vinegar
12 -
Pine nuts
13 -
Lemon juice
# Instructions:
01 -
Marinate chicken in olive oil, salt, and pepper. Grill until cooked through.
02 -
Grill or microwave the corn.
03 -
Dice tomatoes, slice red onion, and chop basil.
04 -
Combine chicken, corn, tomatoes, onion, feta, and basil.
05 -
Drizzle pesto over salad and toss.
06 -
Serve immediately.
# Notes:
01 -
Marinate the chicken for at least 30 minutes for extra flavor. Store leftover salad in an airtight container in the fridge for up to 3 days. If you don't have fresh basil, you can use dried, but it won't be quite the same. Serve this salad with a side of crusty bread for dipping in the pesto dressing.
# Equipment Needed:
01 -
Grill
02 -
Grill pan
03 -
or large skillet; Large bowl; Cutting board; Knife
# Nutrition (Per Serving):
Calories: 400
Total Fat: 20g
Total Carbohydrate: 25g
Protein: 30g