This Italian-inspired salad features cubed grilled chicken, fresh mozzarella, and halved cherry tomatoes tossed in a basil pesto dressing. The recipe utilizes a base of mixed greens or baby spinach and is seasoned with lemon juice and olive oil. It is prepared by combining the ingredients in a large bowl, offering a savory meal that can be served immediately or stored for later use.

About This Recipe

The preparation begins by placing cubed grilled chicken breast, fresh mozzarella balls, and halved cherry tomatoes into a mixing bowl. A dressing is created by combining sugar-free pesto with olive oil, lemon juice, salt, and pepper. This mixture is poured over the primary components and tossed until they are evenly coated. Mixed greens or baby spinach are folded in during the final stage of assembly to maintain the texture of the leaves.

The ingredients include grilled chicken as the main protein and fresh mozzarella to provide a soft, creamy texture. The pesto serves as the central flavoring agent, incorporating the aromatic qualities of basil, garlic, and parmesan cheese without the use of added sugars. Lemon juice is used to provide a citrus note that balances the richness of the oil-based dressing. The salad is often garnished with fresh basil leaves and additional grated parmesan before being served.

The recipe is modified by substituting the chicken with shrimp or cooked turkey for a different flavor. For a more peppery profile, baby arugula is sometimes used in place of the mixed greens, or crushed red pepper is added for heat. Additional vegetables such as cucumber or bell peppers can be incorporated into the bowl for extra volume. The finished dish is portioned into servings and stored in the refrigerator for up to two days.

---

Why You’ll Love This Recipe

• Fresh, colorful, and perfect for summer or meal prep
• Ready in 15 minutes
• Creamy mozzarella and basil pesto flavor in every bite
• High protein, low carb, and naturally gluten-free

---

What You’ll Need for This Keto Chicken Pesto Salad

• 2 cups grilled chicken breast, cubed (about 1 lb)
• 1 cup fresh mozzarella balls (bocconcini)
• 1 cup cherry tomatoes, halved
• 2 cups mixed greens or baby spinach
• ¼ cup sugar-free pesto (store-bought or homemade)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Optional: fresh basil leaves and parmesan for garnish

---

Step-by-Step Preparation

1. In a large bowl, combine the grilled chicken, mozzarella balls, and cherry tomatoes.
2. Add pesto, olive oil, lemon juice, salt and pepper. Toss until evenly coated.
3. Add greens and mix gently to avoid bruising the leaves.
4. Serve immediately or refrigerate for later (use within 2 days).

---

FAQ

• Can I use store-bought pesto?
  Yes, just make sure it’s sugar-free and made with olive oil instead of cheap seed oils.
• Can I make it dairy-free?
  Use dairy-free pesto and skip the mozzarella — avocado makes a great substitute.
• Can I add other vegetables?
  Absolutely. Zucchini, bell peppers, or cucumber work perfectly with pesto.
• How long does it keep?
  Up to 2 days in the fridge. Store the pesto separately if you want it extra fresh.

---

Variations & Substitutions

• Swap chicken for shrimp or cooked turkey.
• Use baby arugula for a peppery bite.
• Add crushed red pepper for a spicy twist.

---

Serving Suggestions

• Serve as a standalone lunch or pair with keto garlic flatbread. It also works as a side dish for grilled meat on hot days.

---

---

Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!.

Try these next:

• Greek Chicken Bowls
• Mediterranean Chicken Salad Bowl

New keto recipes are added every week — check back often for more low-carb inspiration!