Pesto Chicken Salad in Avocado Halves

This Whole30 Pesto Chicken Salad is healthy and delicious. Paleo, and gluten-free, this it makes a great meal or a filling snack.

NOTE: If following our Meal Plan, refrigerate servings individually; use when called for.

Prep Time
20 min
40 min


  • 1 lb boneless, skinless chicken thighs (about 4)
  • ½ cup sun-dried tomatoes, chopped
  • 2 cups fresh basil
  • 2 tbsp fresh lemon juice 
  • 2 tbsp nutritional yeast 
  • 1 tbsp hemp seeds
  • ½ tsp garlic powder
  • ¼ tsp sea salt
  • ⅛ tsp ground black pepper
  • ¼ cup extra-virgin olive oil
  • 4 large avocados


1. Place chicken in a saucepan and cover with cold water by 1 inch. Bring to a boil, reduce to a simmer, cover and cook about 12 minutes, until chicken reaches an internal temperature of 165°F. Transfer to a cutting board to cool. Shred with 2 forks; transfer to a bowl. Add tomatoes to bowl.

2. Prepare pesto: To a food processor, add basil, lemon juice, yeast, hemp seeds, garlic powder, salt and pepper. Pulse until basil is finely chopped. With motor running, drizzle in oil; process until smooth. Pour pesto over chicken mixture and stir to combine.

3. Halve and pit avocados. Remove avocado flesh from skin, leaving a ¼-inch rim; chop flesh and fold into chicken salad. Fill each avocado half with mixture.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 738
  • Carbohydrate Content 28 g
  • Cholesterol Content 76 mg
  • Fat Content 61 g
  • Fiber Content 19 g
  • Protein Content 29 g
  • Saturated Fat Content 10 g
  • Sodium Content 212 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 39 g
  • Polyunsaturated Fat Content 9 g