Recipe

Fresh Fit Chicken Breast Cheese Pesto Salad

15 min
Prep Time

15 min
Cook Time

30 min
Total Time

Notes

Slice the chicken breast carefully so you create a pocket deep enough to hold the filling without cutting through completely.
For extra flavor, brush a thin layer of pesto on the outside of the chicken before air frying.
Air fryers may cook slightly differently—check at the 15-minute mark and adjust as needed.

- Chicken breast: 2 pcs (about 200–220 g each)

2 tbsp Basil pesto

40 g Mozzarella cheese shredded or slices

1 tsp Olive oil

- Salt: a pinch

1/2 tsp Black pepper

3 cups Mixed salad greens (lettuce, arugula, spinach)

1 tsp Lemon juice

Begin by patting the chicken breasts dry. Using a sharp knife, slice along the side of each breast to create a pocket, making sure not to cut all the way through. Spoon basil pesto into the pocket, add mozzarella cheese, and gently press the chicken closed. Lightly brush the outside with olive oil and season with salt and black pepper.
Preheat the air fryer to 180°C (350°F). Place the stuffed chicken breasts in the basket and cook for 15–18 minutes, flipping once halfway through, until the chicken is golden and fully cooked with melted cheese inside. The internal temperature should reach 75°C (165°F). Let the chicken rest for a couple of minutes before slicing to show the pesto and cheese filling.
Meanwhile, prepare a simple salad base with fresh salad greens. Drizzle lightly with lemon juice and toss gently.
Finally, slice the stuffed chicken breasts and place them over the salad. Serve warm for a light but protein-rich meal that’s fresh, flavorful, and satisfying.