Roasted Jalapeño and Cilantro Pesto Chicken Salad
This isn't the mayo-bound chicken salad from the deli case. It's seared chicken breast, seasoned with Smokin' Chipotle for smoke and heat, diced and tossed with a bright jalapeño-cilantro pesto instead of a creamy dressing. The result is lighter, punchier, and built for people who think plain chicken salad is boring — which it usually is.
It's a fast lunch or a make-ahead protein you can build a week of meals around. Sear the chicken, rest it, dice it, toss it with the pesto and a hit of lime. That's the whole thing in about 25 minutes. It's naturally gluten-free and dairy-free, so it fits a wrap, a lettuce cup, a grain bowl, or a fork straight out of the container.
Ingredients
- 2 tsp Smokin' Chipotle
- ¼-½ cup jalapeno cilantro pesto
- 2 chicken breasts, butterflied
- 3 tsp olive oil
- 1 lime, juiced
Ingredient notes & swaps
- **Chicken breast:** Butterflied so it cooks fast and evenly. Boneless thighs work too and stay juicier — just cook them a little longer. Leftover rotisserie chicken is a legit shortcut if you're skipping the sear.
- **Smokin' Chipotle:** This is the smoke and heat on the chicken — a smoky chipotle blend that seasons the sear and carries into the salad. A jar of Smokin' Chipotle is the backbone of this dish and a dozen others.
- **Jalapeño cilantro pesto:** The dressing stand-in. Use our jalapeño-cilantro pesto or a store-bought version; adjust the amount to how saucy you like it. It's what makes this a pesto chicken salad and not just diced chicken.
- **Lime:** Fresh lime juice at the end brightens everything and balances the smoke. Don't skip it — it's the finishing note.
- **Gluten-free and dairy-free:** As written, the chicken, blend, and lime are all GF and DF; just confirm your pesto is dairy-free (many contain Parmesan) if that matters.
Directions
- Butterfly chicken breasts, brush with olive oil, and season with Smokin' Chipotle on both sides. Let marinate 10 minutes.
- Heat remaining olive oil in a skillet over high heat until very hot.
- Sear chicken about 4-5 minutes per side until cooked through.
- Remove chicken and rest 5 minutes, reserving any pan juices.
- Dice chicken and toss in a bowl with jalapeno cilantro pesto, pan juices, and lime juice.
Why this works
Butterflying the chicken breast is what makes the sear work — an even, thinner piece cooks through fast over high heat without the outside overcooking before the middle catches up. A very hot pan gives you a real crust, which is where the seared flavor lives and where the Smokin' Chipotle blooms and deepens. Resting the chicken five minutes before dicing lets the juices redistribute so they end up in the salad, not on the cutting board. Then tossing the warm, diced chicken with the pesto lets it drink in the flavor, and the pan juices and lime tie the smoky chicken to the fresh, herby pesto.
What to serve it with
Pile it into a wrap or a gluten-free tortilla with avocado and shredded lettuce, spoon it into crisp romaine or butter-lettuce cups for a lighter lunch, or serve it over greens as a bowl. It's also a great taco filling or a topper for a rice-and-bean bowl. Because it leans smoky and fresh rather than heavy and creamy, it plays well next to chips and guacamole or a cold beer on a warm afternoon.
Tips
- Get the pan properly hot before the chicken goes in — a real sear is where the smoky flavor develops.
- Rest the chicken 5 minutes before dicing so the juices stay in the meat and end up in the salad.
- Toss the chicken while it's still warm; it soaks up the pesto and lime better than cold chicken does.
- Adjust the pesto to taste — start with ¼ cup, then add more if you want it saucier or spicier.
FAQ
Can I make this chicken salad ahead of time?
Yes. It keeps in the fridge for 3-4 days in an airtight container and the flavor holds well. If anything, the chicken absorbs more of the pesto overnight. Give it a stir and a fresh squeeze of lime before serving cold leftovers.
Can I use leftover or rotisserie chicken?
Definitely — it's the fastest version. Skip the searing step, dice about 2-3 cups of cooked chicken, and toss it with the pesto and lime. You'll miss the smoky sear, so add a little extra Smokin' Chipotle to the mix to make up for it.
How spicy is it?
It has a real but manageable kick from both the Smokin' Chipotle and the jalapeño pesto. To dial it back, use less pesto and go light on the blend. To crank it up, add more pesto or a diced fresh jalapeño. The lime keeps the heat from taking over.
Is it gluten-free and dairy-free?
The chicken, Smokin' Chipotle, and lime are all gluten-free and dairy-free. The only thing to check is the pesto — traditional pesto often has Parmesan. Use a dairy-free pesto and the whole dish stays GF and DF.
Nutrition
Estimated per serving · values are approximate.