Pesto Chicken Salad | Valerie’s kitchen

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Pesto adds a lot of flavor to this Creamy Pesto Chicken Salad. Layer it on sandwich buns or slip it into wraps for an easy 10-minute lunch or dinner!

Store-bought rotisserie chicken is the key to this quick and easy chicken salad recipe and my Napa Almond Chicken Salad (a huge reader favorite!)

Two pesto chicken salad sandwiches on ciabatta with tomatoes and greens stacked on a wooden board.

The other day I came across a large container of pesto that I buy from Costco tucked away in the back of my fridge. Finding hidden pesto in the fridge is like finding money in a jacket pocket. And I’m not talking loose change – I’m talking greens. Cha-ching!

One batch of this Pesto Chicken Salad only made a small dent in my huge container, but I’m fine with that. There is still enough left for my Chicken Pesto Pasta, Baked Chicken Pesto Parmesan, Chicken Pesto Pizza and Pesto Green Beans.

Pesto Festival!

Pesto Chicken Salad in a black bowl with a spoon.

Easy Pesto Chicken Salad recipe

Store-bought pesto has long been one of my favorite ways to add big flavor to recipes. When you have an ingredient that’s this fat, you really don’t need much more. It’s an easy way to turn a plain chicken salad into a creamy, dreamy, flavorful meal.

Recipes like this are perfect for busy weeknights and great for meal prep.

Notes on ingredients

Shredded chicken, pesto and other ingredients in bowls with text.
  • grilled chicken – Costco rotisserie chickens are quite meaty and should make about 4 cups of shredded chicken, which is more than you need for this recipe. Just pack the rest along with the dark meat and store in the fridge for another use.
  • mayonnaise – My current favorite mayonnaise is olive oil mayonnaise.
  • yogurt – A little plain low-fat Greek yogurt substitutes for some mayonnaise to spice up this recipe.
  • Basil pesto – Regular food prices for pesto can be very high. I recommend big stores like Costco at an amazing price.
  • celery and red onion – For flavor and crunch.
  • lemon – The zest and juice of a lemon lighten the aromas. I always like to use sweet and juicy Meyer lemons when available.
  • Spice – Some salt and freshly ground black pepper.
  • Optional for sandwiches or wraps – Sandwich buns, tortillas or low carb wraps, tomato slices, cheese slices (preferably with Munster) and peppery baby arugula, baby spinach or mixed leafy greens.

For the shredded chicken, skin off the breast meat of your rotisserie chicken and pull it off the bone. I find it works best to shred the meat with your fingers.

How to Make Pesto Chicken Salad

Three images of chicken, pesto, and other ingredients in a mixing bowl with a spoon.
  1. In a large bowl, combine mayonnaise, Greek yogurt, pesto, celery, red onion, lemon juice and zest, salt and pepper.
  2. Add the shredded chicken and mix until well combined.
  3. Serve on sandwich buns or wraps with cheese, tomato slices and greens.
A pesto and chicken salad sandwich on ciabatta bread with tomatoes and lettuce on a wooden board.

serving suggestions

  • sandwiches – Stack it on sandwich bread or rolls with Munster cheese, red ripe tomatoes and arugula. Replace your favorite sandwich fasteners.
  • Low carb lunch – Cut an avocado in half and fill each half with a large scoop. Yummy.
  • wraps or pitas – Roll it into tortillas, low carb wraps or stuff it into pitas with any toppings – cucumber, olives, pepperoncini, peppers. The possibilities are endless.
  • salad – Serve it on a bed of greens with assorted veggies (cherry tomatoes are great), goat cheese and a drizzle of honey balsamic dressing.
  • snack – Scoop it up with crackers for a tasty midnight snack.

storage tips

Store pesto chicken salad in an airtight container in the refrigerator. It stays fresh and tasty for up to 3 to 4 days.

A pesto chicken salad sandwich with tomato and arugula on a wooden board.

More Chicken Salad Recipes

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Two pesto chicken salad sandwiches on ciabatta with tomatoes and greens stacked on a wooden board.

Pesto Chicken Salad

instructions

  • Remove and discard the skin from the brisket of the roast chicken. Pull the white breast meat from the chicken onto a cutting board and shred it with your hands. You should have about 3 heaping cups of shredded chicken. If there is more, reserve it and the dark meat for another purpose.

  • In a large mixing bowl, combine mayonnaise, Greek yogurt, pesto, celery, red onion, lemon juice and zest, salt and pepper. Add the shredded chicken and mix until well combined.

  • Serve on sandwich buns or wraps with cheese, tomato slices and greens.

Remarks

Nutritional calculation is for Pesto Chicken Salad only and does not include optional ingredients.
Store pesto chicken salad in an airtight container in the refrigerator. It stays fresh and tasty for up to 3 to 4 days.

Nourishment

Calories: 285 kcal · Carbohydrates: 4 G · Protein: 23 G · Fat: 19 G · Saturated Fatty Acids: 3 G · Polyunsaturated fat: 9 G · Monounsaturated fatty acids: 4 G · Trans fats: 0.03 G · Cholesterol: 68 mg · Sodium: 342 mg · Potassium: 234 mg · Fiber: 1 G · Sugar: 1 G · Vitamin A: 185 ie · Vitamin C: 10 mg · Calcium: 40 mg · Iron: 1 mg

Nutritional information is automatically calculated using generic ingredients and is an estimate, not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.

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This post was originally published on February 22, 2015. It has been updated with new text and images.



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