Easy Pesto Chicken Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups cooked chicken, shredded or diced
02 -
⅔ cup pesto (homemade or store-bought)
03 -
¼ cup mayo
04 -
¼ cup plain greek yogurt
05 -
2 celery stalks, diced
06 -
¼ cup red onion, finely diced
07 -
¼ cup pine nuts, toasted (optional)
08 -
¼-½ tsp salt
09 -
Black pepper, to taste
→ Optional Add-ins
10 -
Chopped sun-dried tomatoes
11 -
Fresh tomatoes, diced
12 -
Shredded parmesan cheese
# Instructions:
01 -
In a large bowl, combine the shredded chicken, vibrant pesto, creamy Greek yogurt, mayonnaise, crunchy diced celery, finely chopped red onion, toasted pine nuts, salt and pepper. Stir until all ingredients are evenly coated with the creamy pesto mixture.
02 -
Give your chicken salad a taste and adjust the salt and pepper as needed. Some store-bought pestos can be a bit bland, so you might need to add a little extra salt. Start with ¼ teaspoon and add more if desired until the flavors really pop.
03 -
Either cover and refrigerate your pesto chicken salad to let the flavors meld together, or serve it immediately with your favorite crackers, bread, or wrap it up in a tortilla for a quick and satisfying meal.
# Notes:
01 -
Homemade Kale Pesto works wonderfully in this recipe for an extra nutritional boost.
02 -
To toast pine nuts: Spread them on a parchment-lined baking sheet and bake at 375°F for 4-5 minutes until golden brown. Watch carefully as they burn quickly!
03 -
For homemade shredded chicken: Season 1-1½ lbs chicken tenders with salt and pepper, bake at 400°F for 15-18 minutes, then shred using two forks.
04 -
This salad keeps well in the refrigerator for up to 3 days in an airtight container.