Pesto Chicken Salad: A Creamy, Herb-Packed Favorite for Any Season

It’s the kind of recipe that becomes a staple—not just because it’s quick, but because it’s deeply satisfying. This pesto chicken salad is one of those magical meals that feels light and fresh, yet hearty enough to keep you going through busy afternoons or long summer evenings.

I first discovered this combination at a backyard potluck where someone had mixed leftover grilled chicken with a dollop of homemade pesto. The result was so flavorful, it was gone in minutes. That memory stuck with me, and over time, I’ve made my own version, tailored with creamy Greek yogurt instead of mayo, a generous amount of basil pesto, and juicy, tender chicken. It’s one of those dishes that tastes like summer—bright, earthy, and utterly comforting.

The beauty of this salad is in its versatility. While it carries Mediterranean flair, it’s not tied to a single occasion. You can spoon it onto a toasted baguette for an easy lunch, wrap it up in lettuce leaves for a low-carb dinner, or serve it atop greens for a protein-packed salad bowl. The pesto chicken salad has become a go-to in our home, and I can’t wait to share it with you.

Why You’ll Love This Recipe:

• It’s fast – Just a few ingredients and 10 minutes of prep.
• Rich, yet refreshing – Thanks to the blend of creamy yogurt and vibrant pesto.
• Customizable – Make it your own with add-ins like cherry tomatoes, cucumbers, or chopped almonds.
• Meal prep friendly – Keeps well in the fridge for days.
• Crowd-pleaser – Great for gatherings, lunches, or even a light dinner.

INGREDIENTS YOU’LL NEED:

• 2 cups cooked chicken (shredded or chopped)
• ¾ cup plain Greek yogurt
• ½ cup basil pesto (store-bought or homemade)
• Salt and pepper to taste
• Optional: chopped cherry tomatoes, cucumber, toasted pine nuts

HOW TO MAKE PESTO CHICKEN SALAD:

This dish could not be simpler. All it takes is one bowl and a good stir. Let’s walk through it.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prepare the Chicken
If using rotisserie chicken, remove the skin and bones, then chop or shred the meat. Leftover grilled or baked chicken works beautifully too.

Step 2: Combine the Base
In a large mixing bowl, stir together the Greek yogurt and pesto until creamy and well blended.

Step 3: Mix It Up
Add the chicken to the bowl and fold everything together until the chicken is evenly coated in the pesto-yogurt dressing.

Step 4: Season and Chill
Taste your salad. Add a pinch of salt or pepper if needed. Cover and chill for 15–20 minutes to let the flavors really settle in.

Step 5: Serve Your Way
Scoop onto toasted sourdough, wrap in lettuce leaves, or enjoy it with crackers and veggie sticks.

HELPFUL TIPS:

• Use quality pesto: Homemade pesto is always a win, but if you’re short on time, choose a store-bought version with simple ingredients (look for one with olive oil, basil, garlic, and no preservatives).
• Leftover chicken: This recipe is ideal for leftover roast or grilled chicken—dark or white meat both work.
• Add-ins for texture: Chopped nuts like almonds or walnuts can add a pleasant crunch. Or toss in some cherry tomatoes or cucumber for freshness.
• Dairy-free version: Swap Greek yogurt for mashed avocado or a plant-based yogurt alternative.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings
• Category: Salad
• Method: No-cook
• Cuisine: Mediterranean-inspired
• Diet: Gluten-Free, Low-Carb

NOTES:

You can enjoy pesto chicken salad warm or chilled. For best results, refrigerate it for at least 15 minutes before serving—it gives the flavors time to meld.

NUTRITIONAL INFORMATION (Per Serving):

• Calories: 340
• Protein: 35g
• Carbs: 4g
• Fat: 20g
• Fiber: 1g
• Nutrition may vary based on pesto and chicken cut used.

FREQUENTLY ASKED QUESTIONS:

Can I use canned chicken?
Yes, but drain it well and flake it before mixing to avoid excess liquid.

What’s a good dairy-free substitute for Greek yogurt?
Plain almond or coconut milk yogurt works well, or you can mash ripe avocado for creaminess.

Can I freeze pesto chicken salad?
Freezing isn’t recommended as yogurt tends to separate after thawing. It’s best enjoyed fresh.

Is this recipe good for meal prep?
Absolutely! Store it in the fridge in an airtight container for up to 4–5 days.

STORAGE INSTRUCTIONS:

Transfer leftovers into a sealed container and refrigerate. Stir gently before serving again, especially if it’s been sitting for a day or two. Avoid freezing to preserve the creamy texture.

RELATED RECIPES:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Easy Caprese Salad with Spinach
• Deviled Egg Pasta Salad
• Chicken Caprese Panini
• Bright and Zesty: Homemade Citrus Salad Dressing

CONCLUSION:

Whether you’re packing lunch for work, prepping a picnic, or just want something easy but delicious at home, this pesto chicken salad is your answer. It’s vibrant, full of flavor, and flexible enough to suit any occasion. Keep a batch in your fridge, and you’ll always have a nourishing option ready to go.

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