Pesto Chicken Salad Recipe
Introduction
This pesto chicken salad is a fresh and flavorful twist on a classic favorite. Combining tender shredded chicken with vibrant basil pesto and creamy Greek yogurt, it makes a perfect light lunch or a satisfying sandwich filling.
Ingredients
- 2 cups cooked shredded chicken
- ⅓ cup basil pesto (store-bought or homemade)
- ¼ cup plain Greek yogurt (or mayo, if you prefer it richer)
- 1 tbsp lemon juice
- ½ cup halved cherry tomatoes
- ¼ cup grated parmesan cheese
- ¼ cup diced red onion (optional)
- Salt and black pepper, to taste
- Fresh basil, for garnish
Instructions
- Step 1: In a large bowl, stir together the basil pesto, Greek yogurt (or mayo), and lemon juice until smooth and well combined.
- Step 2: Add the shredded chicken, halved cherry tomatoes, grated parmesan cheese, and diced red onion (if using). Toss gently until everything is evenly coated with the dressing.
- Step 3: Season the salad with salt and black pepper to taste, adjusting the seasoning as needed.
- Step 4: Chill the salad in the refrigerator for 20 to 30 minutes before serving to allow the flavors to meld together.
- Step 5: Garnish with fresh basil leaves just before serving for a bright, herbal finish.
Tips & Variations
- This salad is especially delicious when stuffed into pita pockets or layered on toasted sourdough bread with a handful of fresh spinach leaves for a simple yet restaurant-worthy meal.
Storage
Store the pesto chicken salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. For best results, keep it chilled and avoid freezing, as the texture of the Greek yogurt and pesto may change. When ready to serve, enjoy cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rotisserie chicken for this salad?
Yes, rotisserie chicken works perfectly and adds great flavor while saving you preparation time.
Can I make this salad ahead of time?
Absolutely. Making it a few hours ahead allows the flavors to develop even more. Just keep it refrigerated until ready to serve.
PrintPesto Chicken Salad Recipe
A vibrant and flavorful Pesto Chicken Salad combining tender shredded chicken with aromatic basil pesto, creamy Greek yogurt, and fresh cherry tomatoes. This easy no-cook recipe is perfect for a light lunch or a delicious sandwich filling, offering a fresh twist on classic chicken salad with the rich, herbal taste of pesto balanced by tangy lemon juice and savory Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 30-40 minutes including chilling
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-inspired
- Diet: Low Fat
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken
- ⅓ cup basil pesto (store-bought or homemade)
- ¼ cup plain Greek yogurt (or mayo, if you prefer it richer)
- 1 tbsp lemon juice
- ½ cup halved cherry tomatoes
- ¼ cup grated Parmesan cheese
- ¼ cup diced red onion (optional)
- Salt and black pepper, to taste
- Fresh basil, for garnish
Instructions
- Prepare the dressing: In a large bowl, mix together the basil pesto, plain Greek yogurt (or mayonnaise if you want a richer flavor), and lemon juice until the mixture is smooth and well combined.
- Add the main ingredients: Add the shredded chicken, halved cherry tomatoes, grated Parmesan cheese, and diced red onion (if using) to the bowl. Toss gently until all ingredients are evenly coated with the pesto dressing.
- Season: Season the salad with salt and black pepper to your preference, giving it another light toss to distribute the seasoning.
- Chill: Refrigerate the salad for 20 to 30 minutes to allow the flavors to meld and the salad to chill before serving.
- Serve and garnish: Before serving, garnish with fresh basil leaves. This salad can be served on its own, stuffed into pita pockets, or layered on toasted sourdough with spinach leaves for a delicious meal.
Notes
- This salad is a no-cook recipe that comes together quickly with already cooked chicken.
- You can substitute Greek yogurt with mayonnaise for a creamier, richer taste.
- If you prefer, you may customize it by adding other veggies like cucumbers or bell peppers.
- Works well served as a sandwich filling, in pita pockets, or on a bed of greens.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Keywords: Pesto Chicken Salad, no-cook chicken salad, basil pesto salad, easy chicken recipe, healthy chicken salad
