Easy Pesto Chicken Salad
Zesty, High-Protein, & Mayo-Free
A Fresh Take on Lunch
Forget heavy, mayo-laden chicken salad. This Easy Pesto Chicken Salad uses vibrant basil or kale pesto and a touch of Greek yogurt for a creamy, zesty finish that won’t weigh you down.
It’s the ultimate meal-prep solution. Whether you serve it on a bed of greens, inside a whole-wheat wrap, or simply with crackers, this 15-minute recipe is a nutritional powerhouse.
Ingredients
The Protein Base
- Cooked Chicken Breast (shredded)2 Cups
- Cherry Tomatoes (halved)1/2 Cup
- Red Onion (finely diced)2 Tbsp
- Pine Nuts (optional)1 Tbsp
The Pesto Dressing
- Basil Pesto (prepared)1/3 Cup
- Plain Greek Yogurt2 Tbsp
- Lemon Juice1 tsp
- Black PepperTo taste
Instructions
Combine Base: In a large mixing bowl, add your shredded chicken, cherry tomatoes, and diced red onion.
Whisk Dressing: In a small bowl, stir together the pesto, Greek yogurt, and lemon juice until smooth and creamy.
Toss & Coat: Pour the pesto dressing over the chicken mixture. Fold gently until everything is evenly coated and vibrant green.
Garnish: Sprinkle with pine nuts or extra parmesan. Serve immediately or chill for 30 minutes to let flavors meld.
🌿 Chef’s Tips
Use rotisserie chicken to save time—it’s naturally juicy and shreds perfectly for this salad!
✨ Variations
Add sun-dried tomatoes or feta cheese for a Mediterranean twist that pops with flavor.
