Kitchen notes · a little help before you start
Pesto Chicken and Broccoli Salad
Pesto Chicken and Broccoli Salad brings together cooked chicken, broccoli, and red onion. Read the chilling step before deciding when to start. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 15 min
- Total
- 15 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less · Total: 30 minutes or less
- Budget (estimated)
- Low cost
- Dish type
- Salads
A few quick notes
1. Plan the chilling step
Read the chilling step before deciding when to start. Make room in the fridge and use the time and sequence in the recipe, so that part does not catch you by surprise.
2. Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
3. Have the cooked chicken ready
This recipe lists chicken that is already cooked. Have that ready before putting the mixture together, and keep it as cooked chicken when checking the shopping list.
Get to know the ingredients
Cooked chicken
Look at how this ingredient comes into the method: Chop the chicken and broccoli into small, bite-sized pieces.
Broccoli
Look at how this ingredient comes into the method: Chop the chicken and broccoli into small, bite-sized pieces.
Red onion
Look at how this ingredient comes into the method: Finely dice the red onion.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Pesto Chicken and Broccoli Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve immediately or refrigerate until ready to eat. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Read the first preparation step before you get going: Chop the chicken and broccoli into small, bite-sized pieces.
Which little step is worth remembering?
Read the chilling step before deciding when to start. Make room in the fridge and use the time and sequence in the recipe, so that part does not catch you by surprise.
What happens at the end?
Keep this part of the method in view: Serve immediately or refrigerate until ready to eat.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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