Grilled Pesto Chicken Salad on the Arteflame Grill

Introduction

Grilled Pesto Chicken Salad is a fresh, herby twist on classic chicken salad. Marinated in pesto, the chicken takes on a vibrant flavor, while grilling on the Arteflame adds a smoky char. This salad combines mixed greens, juicy grilled chicken, and a variety of toppings, all tossed in a light dressing that enhances the flavors of the pesto.

Ingredients

For the Salad:

• 1 lb boneless, skinless chicken breasts
• 1/2 cup basil pesto (homemade or store-bought)
• 4 cups mixed salad greens (arugula, romaine, spinach)
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup mozzarella balls (bocconcini) or crumbled feta
• 1/4 cup pine nuts or toasted almonds (optional)

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• Salt and freshly ground black pepper (to taste)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Marinate the Chicken

In a bowl, coat the chicken breasts with basil pesto, covering each piece thoroughly. Let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for stronger flavor.

Step 2: Fire Up the Arteflame Grill

Light the Arteflame grill using vegetable oil-soaked napkins and firewood. Allow it to preheat for about 20 minutes until the flat cooktop reaches medium-high heat.

Step 3: Grill the Chicken

Place the pesto-marinated chicken on the hot center grate of the Arteflame. Grill for about 5-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C). Remove from the grill, let rest, and slice thinly.

Step 4: Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.

Step 5: Assemble the Salad

In a large bowl or on a serving platter, arrange the mixed greens, cherry tomatoes, cucumber, red onion, and mozzarella or feta. Top with the grilled pesto chicken slices, and sprinkle with pine nuts or toasted almonds if desired.

Step 6: Serve

Drizzle the lemon dressing over the salad or serve it on the side. Enjoy this bright, herby salad as a light meal or side dish.

Tips

• Extra Pesto Flavor: Toss a spoonful of pesto into the dressing for an additional basil kick.
• Make It Heartier: Add grains like quinoa or farro for a more filling salad.
• Nuts: Pine nuts add a classic pesto flavor, but toasted almonds or walnuts work great too.

Variations

1. Caprese Pesto Chicken Salad: Add fresh basil and sliced heirloom tomatoes for a caprese twist.
2. Spicy Pesto Chicken Salad: Stir in red pepper flakes to the pesto for a hint of heat.
3. Avocado Pesto Chicken Salad: Add sliced avocado for creaminess and extra richness.
4. Pesto Chicken Pasta Salad: Toss in cooked pasta like rotini or penne to turn it into a hearty pasta salad.
5. Greek-Inspired Pesto Salad: Use feta, Kalamata olives, and cucumber for a Greek flavor twist.

Best Pairings

• Side Dishes: Serve with garlic bread, roasted potatoes, or grilled vegetables for a balanced meal.
• Drinks: Pair with a crisp white wine like Sauvignon Blanc or a sparkling lemonade.

Conclusion

Grilled Pesto Chicken Salad on the Arteflame grill combines the fresh, herby flavors of pesto with smoky grilled chicken and vibrant greens. This salad is both light and satisfying, making it ideal for lunch, dinner, or as a side at any gathering.