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This healthy, super simple to make, and delicious Lemon Pesto Chicken Avocado Salad recipe is loaded with avocado, cherry tomatoes, red onions, corn, and the most delicious lemon pesto chicken. #healthy #pestochicken #salad | https://withpeanutbutterontop.com

Lemon Pesto Chicken Avocado Salad

A light, refreshing and healthy salad that is perfect for when you're on-the-go or looking to please a crowd at your next BBQ. The best summer salad!
Course Appetizer, Main Dish, Salad, Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people
Calories 375kcal
Author Samantha Buckner



  • 1.5 lbs boneless, skinless chicken breast cubed
  • salt and pepper to taste
  • 1/4 tsp garlic powder
  • 1 tbsp olive oil

Other Salad Stuff:

  • 1 english cucumber cut lengthwise & then in slices
  • 1/2 red onion sliced
  • 2 ears corn shaved off the ear
  • 2 medium avocados peeled, pitted, & diced
  • 1.5 cups cherry tomatoes or grape tomatoes, halved
  • 1/3 cup shaved parmesan cheese

Lemon Basil Dressing:

  • 2 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 0.5 tbsp minced garlic
  • salt and pepper to taste
  • 1/4 cup traditional basil pesto


  • freshly chopped basil
  • shaved parmesan cheese
  • extra squeeze of lemon juice


  • Place a large nonstick pan or skillet over medium heat with 1 tablespoon of olive oil. Slice the chicken breast into small chunks. Toss with the salt, pepper, and garlic powder.
  • Once the pan has heated, add the chicken and allow to cook 6-8 minutes or until cooked through. Stirring frequently. Chicken should reach an internal temperature of 165 degrees F. 
  • Remove from pan to a plate and allow to cool.
  • While the chicken is cooking, prepare the remaining salad ingredients (minus the avocado) and combine into one large bowl. Combine the ingredients for the Lemon Pesto Dressing in a small mixing bowl.
  • Toss half of the dressing with the chicken once it has cooled. Add the chicken to the salad and toss to thoroughly combine.
  • Drizzle the remaining dressing overtop of the salad, add the avocado, and garnish with basil, additional parmesan cheese, and (if desired) extra lemon juice.



  • You can swap cooking chicken for rotisserie chicken to cut back on time and cooking. To amp up this salad and make it even more summertime flavorful - grill the chicken!
  • If you cook the chicken and boil the corn: make sure both are cooled prior to tossing into the salad. You can swap corn on the cob for frozen corn (thawed).
  • Add the avocado and parmesan cheese when you're ready to serve. The avocado turns quickly once cut. This salad is best when served fresh.


Serving: 1serving | Calories: 375kcal | Carbohydrates: 19.6g | Protein: 28.1g | Fat: 22.9g | Saturated Fat: 4.5g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 11g | Trans Fat: 0g | Cholesterol: 72mg | Sodium: 406.1mg | Potassium: 445.8mg | Fiber: 5.2g | Sugar: 3.2g | Vitamin A: 615IU | Vitamin C: 18.2mg | Calcium: 87mg | Iron: 1.4mg