Description
Easy Pesto Chicken Salad combines tender shredded chicken, creamy Greek yogurt, and fresh basil pesto. This quick, high-protein recipe uses only three main ingredients and takes six minutes to prepare.
Ingredients
2 cups shredded rotisserie chicken
3/4 cup plain Greek yogurt
6 ounces basil pesto
Instructions
1. Place the shredded chicken, Greek yogurt, and pesto in a large mixing bowl.
2. Stir until everything looks evenly coated and creamy.
3. Serve immediately in wraps, sandwiches, croissants, lettuce cups, over salad greens, or on toast.
Notes
Prepare in advance for easy lunches throughout the week.
Refrigerate leftovers in an airtight container for up to 5 days.
For extra flavor, mix in chopped cherry tomatoes, sun-dried tomatoes, diced red pepper, sliced green onion, or a squeeze of lemon juice.
For a dairy-free version, replace the Greek yogurt with mashed avocado.
Rotisserie chicken, cooked chicken, grilled chicken, chicken thighs, or canned chicken all work well.
Use homemade or store-bought pesto.
Stir the salad into cold cooked pasta to make pesto pasta salad.
Freezing is not recommended because the Greek yogurt may separate after thawing.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 352
- Fat: 19.3 g
- Carbohydrates: 5.4 g
- Protein: 39.2 g