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Chicken and avocado pesto salad

A tasty easy lunch dish to satisfy your midday lunch requirements.

Course Lunch, Salad
Cuisine General
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 Portions
Calories 353 kcal
Author SharonBye


  • 3 Chicken thighs
  • 1 tbsp Pesto
  • 1 tbsp Mayonnaise
  • 1 Avocado
  • Salt and pepper


  1. Place the chicken on a baking sheet and cook in a preheated oven (170 C Gas 4) for about 15 to 20 minutes until cooked through. Be careful to not over cook as this will dry the chicken out.

  2. Remove and cut into small bite size pieces whilst still warm. Place in a bowl and mix in the pesto. As the chicken is still warm the flavours from the pesto will permeate the meat.

    Cover and leave to cool.

  3. Mix in the mayonnaise and season to taste.

  4. Serve with green leaves. 

Recipe Notes