I’ll be honest—most chicken salads make me yawn. Dry chunks of chicken, too much mayo, and that weird aftertaste from store-bought dressing? Nope. Not here. What we’re making today is a bright, flavor-packed gluten-free pesto chicken salad that hits all the right notes.
Creamy without being heavy, herby without tasting like you ran through a garden, and just the right mix of juicy chicken, fresh spinach, and cherry tomatoes that actually taste like summer.
And it’s easy. Like, done-in-30-minutes easy. You don’t need fancy gadgets. You don’t need to run around five stores hunting down some mystery ingredient. Everything can be picked up at your local farmers market, Whole Foods, Sprouts, or heck—even Target in a pinch.
🧠 Why this works
Alright, here’s the deal. This isn’t just chicken tossed in green sauce.
The pesto brings brightness from the lemon, creaminess from the nuts and cheese, and a punch of flavor from fresh basil that makes your mouth wake up. The chicken is tender because we didn’t cook it to death. The spinach and tomatoes keep it light and fresh. And when it all comes together? You’ve got that perfect balance—savory, fresh, herby, a little sweet, and super satisfying.
It’s the kind of salad that actually makes you want seconds.
🥄 Serving ideas
For lunch: Wrap it in gluten-free tortillas or lettuce cups.
For dinner: Pile it high over warm quinoa or rice.
Picnic mode: Serve cold with gluten-free crackers or chips.
Brunch flex: Toss with scrambled eggs in a wrap. Trust me.
🛠️ Shortcuts + Swaps
No time to cook chicken? Rotisserie or grilled chicken breast works great.
No food processor? Use a blender, or smash the pesto together with a mortar and pestle if you’re feeling rustic.
Nut allergy? Sunflower seeds or pumpkin seeds are awesome in pesto.
Dairy-free? Swap out cheese for nutritional yeast or skip it entirely—the pesto still rocks.
🔄 Make it your own
You’re not locked into this version. The base is solid, but feel free to riff:
Add roasted red peppers or kalamata olives.
Sub kale or arugula for spinach.
Use turkey instead of chicken.
Throw in leftover roasted veggies.
Stir in cooked chickpeas for extra plant-based protein.
🍴 Real-life proof
I brought this to a family cookout last summer, right after picking up a giant basil bundle at the Saturday farmers market. My uncle, who swears he “doesn’t do salad,” went back for thirds. My cousin asked for the recipe before dessert hit the table. It’s now a regular in our house, especially during tomato season when everything just tastes better.
And listen—I’ve made it for meal prep, road trips, lazy Sunday dinners, potlucks, and once even tossed it in a thermos for a long hiking day. It never disappoints.
📦 Storage tips
Fridge: Keeps well in airtight containers up to 3 days. Store pesto separately if you want to keep it extra fresh.
Make-ahead: Cook the chicken and prep the pesto ahead, then toss fresh when ready to serve.
Freezer: You can freeze the pesto in an ice cube tray. Just pop out a cube or two for future salads, pasta, or even scrambled eggs.
🧂 One final tip from my kitchen
If you’re serving this at a party or cookout, double the pesto. Someone always ends up sneaking a spoonful. And you’ll want some extra to smear on sandwiches or grilled veggies the next day. It’s liquid gold.
Go make it. Share it. Crave it again.
Fresh, simple, gluten-free food that tastes like you tried way harder than you did—that’s the vibe. And this pesto chicken salad checks every box. If you’re tired of boring, this is your sign to bring some real flavor to the table.
Got spinach, tomatoes, and chicken in your fridge right now? You’re halfway there.
Print
Gluten-Free Pesto Chicken Salad with Spinach & Tomatoes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This fresh and flavorful gluten-free pesto chicken salad is made with tender chicken breast, homemade basil pesto, juicy cherry tomatoes, and baby spinach. It’s a quick, healthy meal perfect for lunch, dinner, or meal prep—and it tastes even better the next day.
Ingredients
🛒 Ingredients – Fresh & Local Wins the Game
This recipe feeds about 4 hungry adults or 6 folks who like to “graze pretty.” If you’re meal-prepping for the week, it doubles like a champ.
For the Chicken:
1.5 lbs boneless, skinless chicken breasts (pasture-raised if you can swing it)
Olive oil
Salt and pepper
For the Pesto (makes ~1 cup):
2 packed cups fresh basil leaves (no brown spots, please)
½ cup grated Parmesan (or nutritional yeast for dairy-free)
⅓ cup toasted pine nuts (or walnuts if you’re saving $$)
2 garlic cloves, smashed
½ tsp sea salt
¼ tsp black pepper
½ cup olive oil (good quality—this isn’t the place to cheap out)
Squeeze of lemon juice
For the Salad:
4 packed cups fresh baby spinach (washed and dried well)
1 pint cherry tomatoes, halved (look for sweet ones—Sun Golds are my fave)
½ small red onion, thinly sliced (soak in cold water if you don’t like the sharp bite)
Optional: ¼ cup crumbled goat cheese or feta
Optional: 1 avocado, diced
Instructions
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Pat your chicken dry with paper towels and season both sides with salt and pepper.
Cook chicken for 6-7 minutes on each side, or until the internal temp hits 165°F. Don’t crowd the pan—give those babies room to breathe. Once done, let them rest on a cutting board for 10 minutes. Slice thin or chop into cubes, your call.
Lazy night tip: You can absolutely use rotisserie chicken (just double-check the seasoning is gluten-free).
Throw your basil, Parmesan (or nutritional yeast), nuts, garlic, salt, and pepper into a food processor. Pulse until it looks like a chunky paste.
Now, slowly drizzle in olive oil while the machine is running. Stop and scrape down the sides a couple times. Taste it. Need more salt? More lemon? Adjust until it makes your tastebuds do a little happy dance.
In a big bowl, add your sliced chicken, spinach, tomatoes, and red onion. Spoon in a few heaping tablespoons of pesto and toss gently to coat everything. Add more pesto if you’re feelin’ it.
At this point, you can jazz it up with crumbled goat cheese or diced avocado. Or both. Nobody’s stopping you.
This salad is amazing warm right out of the pan, but also delicious cold the next day. If meal prepping, let the salad cool a bit before storing in airtight containers. Will keep 3 days in the fridge—maybe 4 if you don’t overdress it.
Notes
To save time, use rotisserie chicken (make sure it’s gluten-free).
For dairy-free pesto, sub nutritional yeast for Parmesan.
Sunflower seeds or pumpkin seeds can replace pine nuts for nut-free version.
Add avocado or goat cheese for extra richness.
Store in an airtight container for up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop, No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1/4 of total recipe)
- Calories: Approx. 435 kcal per serving
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 90 mg
