Lemon Chicken Pasta Salad with Pesto and Arugula Recipe

Last Update: April 3, 2024

This recipe is part of the Healthy Reset Meal Plan, our 5-day program of make-ahead breakfasts, throw-‘em-together lunches, and quick dinners designed to help you cook and eat healthy while minimizing waste.

This recipe uses make-ahead ingredients—get the meal prep recipes here!

Yield: 2 servings
Total time: 8 minutes


1 ½ cup prepared chicken breast, shredded
2 cups prepared pasta
¾ cup prepared basil almond pesto
2 handfuls arugula, or greens of choice (try spinach)
½ a lemon, juiced
Olive oil
Small handful fresh basil
Parmesan, grated
Small handful kalamata olives, optional 


In a medium mixing bowl, add the cooked pulled chicken, cooked pasta, and pesto. Mix to fully coat chicken and pasta in pesto. 

Add the arugula and lemon juice and drizzle with olive oil. Toss once more. Portion out into bowls and top with fresh basil, grated parmesan, and olives if using.

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Kirby Stirland

Kirby Stirland is a writer, editor, and New York transplant living in Los Angeles.

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