Grilled Chicken Salad with Barilla® Basil Pesto

Give this hearty and veggie-packed pesto grilled chicken salad a try!

Barilla Classic Basil Pesto jar

Made with

Traditional Basil Pesto

  • Prep
  • Cook
  • Skill

  • 340
  • 26g
    Total Fat
  • 13g
    Total Carbohydrate
  • 18g


Ingredients for 4 servings

  • ½ jar Barilla® Basil Pesto, divided
  • 1 boneless skinless chicken breast
  • 1 avocado, cubed
  • ¼ red onion
  • 1 10-ounce bag Romaine lettuce
  • 1 pint cherry tomatoes, halved 
  • 1 cucumber, sliced
  • 1 cup Feta cheese, crumbled
  • 2 hard-boiled egg, quartered
  • 2 tablespoons lemon juice
  • Salt and pepper, to taste


  • Preheat grill to medium heat.
  • Toss chicken with half of the pesto; season with salt and pepper. Grill chicken until thoroughly cooked (approximately 6-7 minutes each side). Remove chicken from grill and let cool (about 10-12 minutes).
  • Once cooled, slice chicken into strips on a cutting board and transfer into a small bowl.
  • In a large bowl, add lettuce then arrange: red onion, tomato, cucumber chicken, avocado, feta, and egg. Mix remaining pesto with lemon juice, taste and adjust seasoning with salt and pepper.
  • Toss grilled chicken in with pesto vegetables and serve.
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