Pesto Chicken Salad – Lexi’s Clean Kitchen

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The Pesto Chicken Salad is a fun and fresh twist on a classic lunchtime dish. Succulent chicken breasts are crockpot cooked for easier preparation, shredded or diced, then tossed with fresh spinach basil pesto and pine nuts. It’s easy, fresh, healthy and perfect for meal prep!

on top a bowl of chicken salad next to a small bowl of pesto.

Easy Crockpot Chicken Salad Recipe

Chicken Salad is one of those classic meal prep recipes you can always count on. But sometimes it’s fun to switch up flavors a bit!

We have some great chicken salad recipes including Sundried Tomato Chicken Salad, Taco Chicken Salad, and Apple Dill Chicken Salad… but this Pesto Chicken Salad might just be the best chicken salad recipe yet.

This version is a mayonnaise-free chicken salad with non-dairy pesto. It has an herbal effect and is so, so delicious!

A fork is dipped in a bowl of pesto chicken salad.

Ingredients needed

  • Chicken breast: I use boneless, skinless chicken breasts.
  • Chicken soup: You will need enough chicken broth to completely cover the chicken breasts in the casserole dish.
  • aromatics: With some fresh garlic and onions we create a flavor base for the chicken.
  • Spices: I like to keep it simple with salt and pepper. The chicken broth adds a lot of flavor!
  • Spinach Basil Pesto: Our easy homemade pesto is made with a combination of basil, fresh baby spinach, raw cashews, parmesan (optional), olive oil, lemon juice, garlic, salt, pepper, and pine nuts.
Chicken, broth, garlic, onions and spices in separate bowls.
Pesto ingredients in bowls.

How to make chicken salad

This easy chicken salad recipe requires very little prep. And since the chicken is cooked in a casserole dish, it’s easy!

Here’s a breakdown of the recipe. Scroll to the recipe card below for full instructions and ingredient amounts!

  1. Cook the chicken: Place your chicken breasts in the slow cooker, then pour the broth over them. Add the garlic, onion, salt and pepper, cover and cook on high for 3 hours or on low for 6 hours.
  2. Prepare pesto: In a food processor or blender, combine basil, spinach, cashews, parmesan, oil, lemon juice, garlic, salt and pepper. Process into a smooth mass.
  3. Assemble the chicken salad: Once the chicken is done cooking, remove from the pot, shred or dice, then mix with the pesto and pine nuts. Serve as desired.
Chicken ingredients in a Dutch oven.
two chicken breasts in a Dutch oven.
Pesto ingredients in a food processor.
homemade pesto in a food processor.
Combine chicken, pesto and pine nuts in a mixing bowl.
ready-made pesto chicken salad in a mixing bowl.

Can you put raw chicken straight into the slow cooker?

Yes! The chicken goes into the casserole raw and is perfectly tender, juicy and cooked through. No additional cooking required.

However, do not skip the broth. Cooking chicken in the slow cooker requires liquid! It adds flavor and prevents the chicken from burning on the bottom of the slow cooker insert.

Does cooking chicken longer in the crockpot make it more tender?

Normally yes. Technically, you can either cook the chicken on high for 3 hours or on low for 6 hours. Both options are perfectly adequate… and delicious!

However, if you have a little extra time to work with, I recommend cooking on low for the full 6 hours. The shorter, slower cooking time results in even more tender and flavorful chicken.

Should chicken be hot or cold for chicken salad?

It doesn’t matter with this chicken salad! You can serve this Pesto Chicken Salad while it’s still warm, or let it cool completely and enjoy cold from the fridge like you would a classic chicken salad.

Either way, it’s delicious!

two halves of bread on a plate covered with chicken salad.

tips and hints

  • Let the chicken cool down a bit before chopping it up and mixing it with the pesto. Letting it rest for just a few minutes can allow moisture and flavor to settle into the meat.
  • If you puree the pesto and it’s still not smooth enough, Try adding hot water or olive oil, one tablespoon at a time, until you get the consistency you want.
  • Working with less time? Make this recipe with pre-cooked roast chicken, leftover chicken pieces in your fridge, or use my Instant Shredded Pot Chicken Recipe.

variations

  • Add more protein. Make your chicken salad even more filling by adding crumbled hard boiled egg or even chickpeas.
  • Add more vegetables. This recipe is already pretty darn healthy, but you can give it a little more nutrition by adding diced celery, tomato or sun-dried tomatoes, diced cucumber, grated carrot, diced mushroom, and whatever.
  • Make it creamy. Do you prefer a creamy chicken salad? Try stirring in a spoonful of mayonnaise or Greek yogurt.
Half a piece of toast with pesto chicken salad is lifted off a plate.

serving suggestions

As you probably already know, there are metric tons There are several ways to serve classic chicken salad. This chicken salad recipe is no different!

Here are just a few ways you can enjoy it:

  • Stack onto a sandwich. Of course, this is the classic way to enjoy chicken salad. When you feel like it, just spread it on a slice of your favorite bread and garnish with baby spinach and avocado.
  • wrap it. Wrap it in your favorite gluten free tortilla or read our post on how to make lettuce wraps.
  • Put it on a salad. Serve over a bed of classic romaine lettuce, spinach, or kale.
  • Stuff it in an avocado or cucumber. Remove the pit from an avocado or scoop out the pits from a cucumber and fill one or the other with some chicken salad. If using cucumbers, I recommend a conventional cucumber, which is larger than European or greenhouse cucumbers.
  • Top it up with chips or crackers. There are many gluten free brands. You can also use seed-based crackers or cheese crackers if you want to enjoy a low-carb snack.
  • Scoop it into your mouth with a spoon. It really is that good!
a bowl of chicken salad next to a fork on top.

How to store it

Leftover pesto chicken salad can be stored in an airtight container in the refrigerator for up to 4 days.

Can you freeze chicken salad?

Yes! This chicken salad can easily be frozen. Simply allow to cool completely, then store in a freezer safe container in the freezer for up to 3 months.

When ready to serve, simply let it thaw completely in the fridge first.

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on top a bowl of chicken salad next to a small bowl of pesto.

For chicken:

  • 1-1/2 Lb. Boneless skinless chicken breast
  • 1 Cup chicken soup
  • 1 clove of garlic chopped
  • 1 small onion rolled
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground black pepper

For spinach pesto:

  • 1 Cup basil leaves
  • 1-1/2 cups fresh baby spinach
  • 1/2 Cup raw cashew nuts or nut of your choice
  • ¼ Cup parmesan cheese grated (optional)
  • 2 tablespoon Extra virgin olive oil
  • 2 tablespoon lemon juice
  • 1 clove of garlic
  • 1 teaspoon Salt
  • ½ teaspoon ground black pepper
  • ¼ Cup pine nuts

  • Place the chicken in the slow cooker insert. Pour the broth over the chicken. If the broth doesn’t cover the whole chicken, add more. Add garlic, onion, salt and pepper. Cover and cook on high for 3 hours or on low for 6 hours.

  • Remove the chicken and either dice it or shred it with two forks. Allow to cool slightly.

  • Meanwhile, prepare the pesto: In a food processor or high speed blender, add the basil, spinach, cashews, parmesan cheese (if using), olive oil, lemon juice, garlic, salt and pepper. Process until the pesto is smooth. Add a tablespoon of hot water or olive oil, if needed, for a smooth pesto. Taste and season. Store in the fridge until ready to use.

  • Mix together the diced chicken, pesto and pine nuts and serve on a sandwich, over a bed of lettuce or in a wrap.

This recipe was updated in 2020 with new photos.

Calories: 353kcalCarbohydrates: 6GProtein: 36.6GFat: 20.2GSaturated Fatty Acids: 4GCholesterol: 101mgSodium: 488mgFiber: 1GSugar: 1.3G



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