Paleo Pesto Chicken Salad (Dairy Free, Whole30)
I’ve got a fabulous paleo pesto chicken salad recipe for you, and it is topped off with a quick, dairy free arugula pesto dressing. This is an easy and delicious paleo breakfast, lunch or dinner salad. I cannot wait you for to try this deliciousness!
Servings Prep Time
6-8 10minutes
Cook Time
30minutes
Servings Prep Time
6-8 10minutes
Cook Time
30minutes
Ingredients
Arugula Pesto
  • 3 garlic cloves
  • 2cups arugulapacked tightly
  • 1/4cup pine nuts
  • 1/2teaspoon kosher salt
  • 1tablespoon nutritional yeast
  • 2 1/2teaspoons lemon juice
  • 1/2cup plus 2 tablespoons Lucini extra virgin olive oil
Salad
  • 1pound boneless skinless chicken thighsSEE NOTES!
  • 1cup filtered water
  • 1teaspoon dried oregano
  • 2teaspoons kosher salt
  • 1/2teaspoon black pepper
  • 4cups arugula or romaine lettucelightly packed
  • 1/2cup cherry tomatoeshalved
  • 4 persian cucumberssliced thinly
  • 6 radishescut into matchsticks
  • 4 soft boiled eggsquartered (SEE NOTES!)
  • sea saltto taste
  • black pepperto taste
  • pine nutstoasted, for garnish
  • fresh chivesfinely chopped, for garnish
Instructions
Arugula Pesto
  1. In the bowl of a food processor, add garlic cloves. Pulse a few seconds at a time until they are minced. Scrape down the sides with a spatula if necessary.
  2. Add arugula, pine nuts, salt, nutritional yeast and lemon juice. Pulse again multiple times until the arugula has all been incorporated and finely chopped, about 1 minute.
  3. Turn the food processor on high and very, very SLOWLY pour in the olive oil. Once it is all incorporated and it looks smooth throughout, it is ready! Set aside.
Salad
  1. Turn on the Instant Pot on manual. Add chicken thighs, water, salt, pepper and oregano. ⁣SET the pressure to HIGH and the timer for 12 minutes.⁣
  2. After the chicken has finished cooking, let the pressure release naturally for 10 minutes. Then, move the “sealing” nob to “venting” and let it release completely. Remove the chicken from the Instant Pot and shred using two forks on a cutting board.⁣ Set aside to cool.
  3. Add arugula to a big bowl or platter. If your pesto is thicker than you’d like to use as a dressing, feel free to whisk in a little bit of water (1 tablespoon at a time) until it is a little thinner. Pour desired amount of dressing on arugula and mix well with a utensil or your hands.
  4. Add the rest of the salad ingredients and a bit more dressing. Taste for seasoning / dressing adjustments and serve.
Recipe Notes

If you don’t want to make your own shredded chicken, feel free to use a Rotisserie style chicken from the market!

Here is a really lovely soft-boiled egg making tutorial!