Pesto Chicken Salad
Brighten up your lunch or dinner routine with this vibrant and flavorful Pesto Chicken Salad! This quick and easy recipe combines tender cooked chicken breast with an irresistible blend of creamy basil pesto, tangy Greek yogurt, and zesty lemon juice for a refreshing twist on the classic chicken salad. Loaded with fresh chopped spinach, juicy cherry tomatoes, and crunchy toasted pine nuts, every bite bursts with texture and Mediterranean-inspired flavors. Finish it off with a sprinkle of parmesan cheese for an extra savory touch. Ready in just 15 minutes with no cooking required, this versatile dish can be enjoyed on its own, in a wrap, as a sandwich filling, or served atop a crisp bed of greens. Whether you're meal-prepping for the week or hosting a casual gathering, this Pesto Chicken Salad is sure to impress!
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Recipe Information
Ingredients
- 3 cups (shredded or diced) Cooked chicken breast
- 0.5 cups Basil pesto
- 0.25 cups Mayonnaise
- 0.25 cups Greek yogurt
- 1 cups (chopped) Fresh baby spinach
- 1 cups (halved) Cherry tomatoes
- 2 tablespoons (optional, toasted) Pine nuts
- 2 tablespoons (shredded) Parmesan cheese
- 0.5 teaspoons (or to taste) Salt
- 0.25 teaspoons (or to taste) Black pepper
- 1 tablespoons (freshly squeezed) Lemon juice
Instructions
In a large mixing bowl, combine the basil pesto, mayonnaise, Greek yogurt, and freshly squeezed lemon juice. Stir until the mixture is smooth and well blended.
Add the shredded or diced cooked chicken breast to the bowl and toss to coat thoroughly with the pesto mixture.
Fold in the chopped fresh spinach and halved cherry tomatoes, mixing gently to evenly distribute the ingredients.
If using, sprinkle in the toasted pine nuts and shredded Parmesan cheese. Mix everything together until well combined.
Taste the chicken salad and season with salt and black pepper as desired.
Serve immediately on its own, in a sandwich, tucked into a wrap, or atop a bed of greens. Alternatively, refrigerate for at least 30 minutes to let the flavors meld together before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.2 g | 163% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 2564 mg | 111% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 11.2 g | ||
| Protein | 158.1 g | 316% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 707 mg | 54% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2230 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
