Pesto Chicken Salad

Season the chicken breasts with salt and black pepper to taste. In a skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until they are cooked through and have an internal temperature of 165°F (74°C). Let them rest for a few minutes, then slice into strips.

In a large salad bowl, combine the sliced chicken breasts, halved cherry tomatoes, diced red bell peppers, and diced red onions.

Drizzle keto-friendly pesto sauce over the salad ingredients. Use as much or as little as you like, depending on your taste.

Gently toss the Keto Pesto Chicken Salad to evenly coat all the ingredients with the pesto sauce.

If desired, garnish your salad with chopped fresh basil leaves for added flavor and presentation.

Serve your keto-friendly Pesto Chicken Salad cold as a flavorful and satisfying meal.