This is a grilled pesto chicken salad where the pesto is made from arugula instead of basil โ it goes inside butterflied chicken breasts before grilling, then gets served over a simple arugula, walnut, cherry tomato, and Manchego salad. It comes together in 25 minutes, and because the chicken holds up well at room temperature, it works just as well on a Tuesday from the fridge as it does fresh off the grill.
Smart swaps
- Manchego: This is the most unusual ingredient on the list. If you canโt find it, a young pecorino or a mild provolone gives a similar semi-firm texture. Avoid fresh mozzarella โ itโs too wet for this salad.
- Hazelnuts in the pesto: The recipe calls for hazelnuts rather than the more common pine nuts. They work well here โ slightly earthier, and they hold their structure when chopped. Blanched almonds are a reliable backup if hazelnuts arenโt available.
- Walnuts in the salad: These can stay raw or get a quick dry-toast in a pan for two minutes. Toasted walnuts add a bit more crunch and a nuttier flavor, which helps balance the peppery arugula.
The short version of why this works
Two things carry this recipe. First, stuffing the pesto inside a butterflied breast rather than spreading it on top keeps it from burning off on the grill and means every slice has pesto running through it. Second, the arugula does double duty โ itโs the base of the hand-chopped pesto and the salad green โ so the peppery bitterness threads through the whole dish instead of hitting you only in one component. The Manchego and walnuts in the salad add fat and crunch that round out what would otherwise be a pretty sharp plate.
Mistakes to avoid
- Skipping the resting step: Cutting into the chicken straight off the grill pushes all the juices out. Let it rest at least five minutes before slicing โ the pesto inside stays put and the meat stays moist.
- Using cold Manchego: The recipe says two hours at room temperature, and it matters. Cold Manchego is rubbery and its flavor is muted. Give it time.
- Overloading the pesto with oil too early: Add the olive oil gradually. If you pour it all in at once you lose control of the consistency, and a runny pesto leaks out of the chicken during grilling. Add, check, add more only if needed.
- Wet arugula in the salad: If the arugula isnโt fully dry after washing, the olive oil wonโt coat the leaves โ it just pools at the bottom. Spin or pat it dry before building the salad.
- Dressing the salad too far ahead: Add the olive oil, salt, and pepper at the table โ a pre-dressed arugula salad goes limp fast, and youโll lose the texture contrast with the chicken.
Make-ahead notes
The grilled pesto chicken is the component that stores best. Once cooled, wrap the whole breasts (unsliced) and refrigerate for up to three days. Slice just before serving so the cut surface doesnโt dry out. The arugula, halved tomatoes, and walnuts can be prepped and kept in separate containers in the fridge โ combine them when youโre ready to eat, but hold the olive oil, salt, and pepper until that moment. The Manchego can be cubed a day ahead and stored covered at room temperature if your kitchen is cool, or refrigerated and pulled out 30 minutes before eating. For a week of lunches, keep the chicken and salad components completely separate and assemble each portion fresh โ it takes about two minutes once everything is prepped.
Grilled Pesto Chicken Salad with Arugula & Manchego
Equipment
- Sharp Chefโs Knife
- Cutting board (large)
- Mixing bowl (medium)
- Grill or Grill Pan
- Instant-read meat thermometer
- Toothpicks or kitchen twine
Ingredients
Pesto Chicken Ingredients
- 4 medium boneless, skinless chicken breasts about 6-8 oz / 170-225g each
- 3 cups arugula about 75g, loosely packed
- 5 oz Parmesan cheese freshly grated, about 1ยฝ cups / 150g
- โ cup hazelnuts 50g
- 2 cloves garlic peeled
- ยผ cup extra virgin olive oil 60ml, plus more if needed
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
Salad Ingredients
- 3 cups arugula about 75g, loosely packed
- ยฝ cup walnut halves 50g
- 1 cup cherry tomatoes halved, about 150g / 5oz, roughly 12-16 small tomatoes
- ยฝ pound Manchego cheese 225g, medium-soft, cut into small cubes
- 1 tablespoon extra virgin olive oil 15ml
- ยผ teaspoon sea salt or to taste
- ยผ teaspoon ground black pepper or to taste
Instructions
Pesto Chicken Instructions
- Use a sharp knife to chop arugula fine. Do not overdo it because arugula goes bitter quickly.3 cups arugula
- Add the hazelnuts and peeled garlic cloves to the chopped arugula and continue chopping until everything is finely minced. Transfer the mixture to a medium bowl, grate the Parmesan over the top, and season with the salt and pepper. Drizzle in the extra virgin olive oil a little at a time, stirring as you go โ the pesto should be moist enough to hold together but thick enough to stay inside the chicken without running out. If it becomes too loose, grate in a little more Parmesan to absorb the excess oil. Taste and adjust seasoning.1/3 cup hazelnuts, 2 cloves garlic, 5 oz Parmesan cheese, 1 teaspoon sea salt, 1 teaspoon ground black pepper, 1/4 cup extra virgin olive oil
- Butterfly each chicken breast by slicing horizontally through the thickest part, stopping about 1cm (ยฝ inch) from the opposite edge, and opening it like a book. Spread a generous layer of pesto over one inner half, fold the breast closed, and secure with a toothpick or kitchen twine. Repeat with the remaining breasts. Grill over medium heat (approximately 375-400ยฐF / 190-200ยฐC) for about 5 minutes per side, or until the internal temperature reaches 165ยฐF / 74ยฐC at the thickest point. Remove from the grill, season both sides lightly with salt and pepper, and let the chicken rest for 5 minutes before slicing.4 medium boneless, skinless chicken breasts, 1 teaspoon sea salt, 1 teaspoon ground black pepper
Salad Instructions
- Remove the Manchego from the fridge at least 30 minutes before serving (or up to 2 hours if your kitchen is cool) so it softens slightly and its flavour opens up.1/2 pound Manchego cheese
- Wash and dry the arugula, slice tomatoes in half and place in a bowl. Dice the cheese into small cubes.3 cups arugula, 1 cup cherry tomatoes, 1/2 pound Manchego cheese
- Add the cheese, walnuts, and olive oil. Season with salt and pepper and mix well. Divide the salad among plates and top with sliced pesto chicken. Serve at room temperature for the best flavour.1/2 pound Manchego cheese, 1/2 cup walnut halves, 1 tablespoon extra virgin olive oil, 1/4 teaspoon sea salt, 1/4 teaspoon ground black pepper
Notes
Nutrition
Common questions
Can I use a food processor or blender for the arugula pesto?
No โ chop it by hand with a sharp knife. Blending arugula (and basil) generates heat and bruises the leaves quickly, which turns the pesto bitter. A few minutes of knife work gives you a better-tasting, better-textured result.
How do I know when the butterflied chicken is cooked through?
The internal temperature should reach 165ยฐF (74ยฐC) at the thickest point. On medium heat, about five minutes per side is the guideline, but chicken breast thickness varies โ a meat thermometer removes the guesswork and prevents overcooking.
The calorie count looks high โ is that per serving?
Yes, 1,198 kcal is per serving for the full recipe divided by four. This is a substantial meal with chicken, two cheeses, nuts, and olive oil โ itโs not a light side salad. If you want to reduce it, the easiest lever is cutting back on the Manchego or olive oil in the salad.
Can I cook the chicken in a pan instead of on a grill?
Yes, a cast-iron or heavy stainless skillet over medium heat works well. Press the butterflied breast flat with a spatula so the pesto side seals quickly and doesnโt spill out before the chicken sets. You wonโt get grill marks, but the result is otherwise the same.