Pesto Chicken and Broccoli Salad

Make Pesto Chicken and Broccoli Salad for a bright, herby lunch that comes together in minutes—fresh, creamy, and travel-friendly.

Ingredients

• 1 cup chopped cooked chicken* ($3.50)
• 1 lb. fresh broccoli (about 2 cups chopped) ($1.25)
• 1/4 cup chopped red onion ($0.08)
• 1/4 cup basil pesto ($1.00)
• 1/4 cup mayonnaise ($0.29)
• 1 Tbsp lemon juice ($0.04)
• 1/4 tsp freshly cracked black pepper ($0.02)

Instructions

Step 1: Chop the chicken and broccoli

Chop the cooked chicken into small, bite-sized chunks and cut the fresh broccoli into small florets so every forkful will be balanced. Finely dice the red onion into tiny, sharp-edged pieces so they register as little purple specks through the salad. Work with a sharp knife and keep the pieces fairly uniform — the contrast between the tender chicken and crisp broccoli is what makes the texture sing.

Step 2: Make the creamy pesto dressing

In a small bowl, stir together the basil pesto, mayonnaise, and a squeeze of lemon juice until glossy and smooth. Taste for brightness and adjust the lemon if it needs more lift; the dressing should be thick enough to coat but still pourable. Transfer the dressing to a small glass jar or ceramic ramekin for clean presentation and easy pouring.

Step 3: Combine and toss into a creamy salad

Place the chopped chicken, broccoli, and diced red onion into a large matte sage-green ceramic mixing bowl; pour the creamy pesto dressing over everything and add a generous crack of black pepper. Using a wooden spoon, fold and toss until every piece is lightly coated — you should see flecks of pesto clinging to chicken and broccoli, the broccoli retaining a fresh, bright green bite and the chicken showing slight golden edges.

Step 4: Taste, season, and serve

Taste the tossed salad and add salt or more lemon if it needs brightness; give one final gentle toss. Serve immediately in the same shallow matte sage-green ceramic bowl, the dressing glossy on the surface, scattered with tiny purple onion bits and a final flurry of cracked black pepper. For storing, transfer to an airtight container and refrigerate until ready to eat.

Notes

• Use rotisserie chicken to save time and add flavor.
• For a lighter version, replace half the mayonnaise with Greek yogurt.
• Rinse diced red onion in cold water if you want a milder bite.
• Store in an airtight container and eat within 2 to 3 days for best texture.
• Toasted nuts or seeds make a nice crunchy garnish.