If you plan on enjoying those May flowers brought by April showers, I suggest you take your food outdoors. How about a picnic? This Pesto Bacon Chicken Salad is a dish that is great for picnicking. Pack a container of the salad in your cooler. Add a container of sliced tomatoes and a small bag of fresh basil leaves. All you have to do is bring a loaf of bread and you have the ingredients for a delicious and filling Pesto Bacon Chicken Salad Sandwich. If you are more interested in a snack size portion at your picnic, bring a sleeve of your favorite cracker to accompany your container of chicken salad. Once at your destination, you can spread the beautiful pale green salad onto your cracker. If crackers are too much, there is nothing wrong with just grabbing a spoon and eating the salad straight from the bowl. Regardless of how you accompany it, this Pesto Bacon Chicken Salad makes a perfect spring meal!
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Pesto and Bacon Chicken Salad
- Total Time: 35 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A zesty chicken salad perfect for picnics or a light lunch. Basil pesto and crispy bacon add a delightful twist.
Ingredients
- 8 cups (1900 ml) chopped cooked chicken breast
- 1/2 pound (227 g) bacon, cooked, drained and chopped
- 1 cups (237 ml) mayonnaise
- 2/3 cups (150 ml) Basil Arugula Walnut Pesto (See below)
- 1/3 cups (80 ml) finely chopped poblano peppers
- 1/3 cups (80 ml) finely chopped vidalia onions
- 2 Tablespoon lemon juice
- 1/2 teaspoon lemon grated lemon zest
- 1/2 teaspoon Tabasco sauce
- 1/4 teaspoon salt
- 1/4 teaspoon coarse grind black pepper
- 4 cups (950 ml) packed washed basil leaves
- 3 cups (710 ml) packed washed baby arugula leaves
- 1 cups (237 ml) toasted walnuts
- 1 1/2 cups (355 ml) grated Parmesan Cheese
- 5 cloves garlic, peeled
- 1 teaspoon salt
- 1/2 teaspoon coarse ground black pepper
- 1/4 teaspoon Tabasco sauce
- 1 3/4 to 2 cups (420 to 470 ml) extra virgin olive oil (depending on how thick you like your pesto)
Instructions
- Place basil, arugula, walnuts, cheese, garlic, salt, pepper, and Tabasco in the work bowl of a food processor.
- Pulse on/off until the ingredients are chopped together. With the processor running, slowly pour in the olive oil until the pesto comes together and thickens.
- Remove the pesto from the work bowl and chill until needed.
For the Salad
- In a large bowl, add the chicken, bacon, mayonnaise, pesto, peppers, and onions. Stir well to blend.
- Add the lemon juice, lemon zest, Tabasco, salt, and pepper. Stir well to blend.
- Cover the chicken salad with plastic wrap and chill for at least 30 minutes to allow the flavors to blend.
- Serve over lettuce or as a sandwich.
Notes
- For a richer flavor, use homemade mayonnaise instead of store-bought.
- To make this recipe vegetarian, substitute the bacon with toasted sunflower seeds or crispy chickpeas.
- Leftover chicken salad can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 700
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 25
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
What kind of pesto works best in this chicken salad?
A classic basil pesto holds up well and pairs cleanly with the bacon. You can use store-bought, but a fresh batch will give brighter flavor throughout the salad.
Is it better to use grilled or poached chicken for this salad?
Both work, but grilled chicken adds a slightly smoky note that complements the bacon. Poached chicken has a milder flavor that lets the pesto come through more prominently. 
Can I make this salad ahead of time?
You can cook the chicken and bacon ahead, but dress the salad with pesto just before serving. Pesto can make the greens wilt if it sits too long.
