Some lunches need to work around a busy day, and Pesto Chicken Salad does exactly that. Juicy chicken meets crisp celery, red onion, creamy pesto, and crunchy pine nuts in every bite. Plus, it takes only 25 minutes. I love how easily I can make a bowl today and have a cold lunch waiting tomorrow.
Table of Contents
Pesto Chicken Salad Ingredients
This Pesto Chicken Salad uses simple ingredients with plenty of fresh flavor and texture.
You will need 3 cups diced or shredded chicken, 2 diced celery ribs, 1/2 cup basil pesto, 1/4 cup mayonnaise, and 1/4 cup diced red onion.
Also, add 1/4 cup toasted pine nuts, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Finally, add freshly grated Parmesan if you like.
Best Chicken to Use
Poached chicken works very well because it stays juicy and tender. You can dice it for larger bites or shred it for a softer salad.
However, rotisserie chicken makes preparation much quicker. Simply remove the skin and bones, then dice or shred the meat.
Creamy Pesto Dressing
Basil pesto gives the dressing its fresh herb and garlic flavor. Meanwhile, mayonnaise makes the dressing smooth and creamy.
You can use homemade basil pesto and mayonnaise. However, store bought options also work well when you need a quick lunch.
Ingredient Substitutions and Add-Ins
You can easily change a few ingredients. For example, walnuts or almonds can replace the pine nuts.
Also, try cucumber, bell pepper, or cherry tomatoes for more crunch. Parmesan remains optional, so add it according to your taste.
How to Make Pesto Chicken Salad
This easy Pesto Chicken Salad takes about 25 minutes from start to finish. Plus, cooked chicken makes the preparation very simple.
Prepare the Chicken and Vegetables
First, dice or shred 3 cups of cooked chicken. Then, dice the celery and red onion into small pieces.
Next, toast the pine nuts for a few minutes. Stir them often because they can brown quickly.
Make the Creamy Pesto Dressing
Next, combine 1/2 cup basil pesto with 1/4 cup mayonnaise. Stir until the mixture looks creamy and even.
However, you can also add both ingredients directly to the chicken bowl. Either method works.
Combine the Chicken Salad
Add the chicken, celery, pesto, mayonnaise, red onion, pine nuts, salt, and black pepper to a large bowl.
Then, mix everything until the creamy pesto dressing evenly coats the chicken and vegetables. Finally, add Parmesan if desired.
Serve or Chill Before Serving
You can serve Pesto Chicken Salad right away. However, you can also chill it until lunchtime.
The recipe makes 6 servings. Plus, each serving contains about 272 calories and 18 grams of protein.
Tips for the Best Pesto Chicken Salad
A few small details can make this simple salad even better. Therefore, pay attention to the nuts, dressing, and seasoning.
Toast the Pine Nuts for More Flavor
Raw pine nuts work fine. However, toasting them brings out a richer, nuttier taste.
Simply toast them in a dry skillet for a few minutes. Meanwhile, stir them often and remove them once they smell fragrant.
Get the Right Creamy Pesto Consistency
The dressing should lightly coat the chicken without making the salad too heavy. Therefore, mix everything well before adding more pesto or mayonnaise.
Also, shredded chicken may absorb more dressing than diced chicken. You can adjust the amount as needed.
Adjust the Seasoning to Taste
Start with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Then, taste the salad before adding more.
Pesto and Parmesan can already taste salty. Therefore, a quick taste helps you find the right balance.
Make It Ahead for Easy Meal Prep
Pesto Chicken Salad works very well for meal prep because you serve it cold. Simply divide the finished salad between covered containers.
Then, refrigerate each portion until you need it. Keep bread, wraps, and lettuce separate until serving.
Pesto Chicken Salad Variations
You can easily adjust this recipe according to what you have in the kitchen. However, try to keep a good mix of creamy and crunchy ingredients.
Make It Without Mayonnaise
You can replace mayonnaise with plain Greek yogurt. As a result, the dressing will taste slightly tangier.
Alternatively, use a little more pesto. Add it gradually until you reach the consistency you like.
Add More Vegetables
Celery and red onion already provide plenty of crunch. Still, you can add diced cucumber, bell pepper, or cherry tomatoes.
Also, chopped spinach adds extra greens without overpowering the pesto.
Swap the Pine Nuts
Pine nuts pair naturally with basil pesto. However, walnuts, pecans, or almonds also work well.
You can also leave the nuts out. The celery and onion will still give the salad some crunch.
Add Parmesan for Extra Flavor
Freshly grated Parmesan adds a rich, salty taste. Therefore, start with a small amount.
Then, taste your Pesto Chicken Salad before adding more.
What to Serve With Pesto Chicken Salad
This cold chicken salad works well for lunch, meal prep, or an easy dinner. Plus, you can serve it in several simple ways.
Serve It as a Sandwich or Wrap
Spoon the salad onto bread, a croissant, or a sandwich roll. Then, add lettuce or sliced tomato.
Alternatively, place it inside a tortilla and roll it into a quick lunch wrap.
Make Pesto Chicken Salad Lettuce Cups
For a lighter option, spoon the chicken salad into crisp lettuce leaves.
Butter lettuce works especially well. Also, you can sprinkle a few toasted pine nuts or Parmesan over the top.
Serve It Over Greens
Add a scoop of Pesto Chicken Salad over mixed greens. Next, add cucumber or tomatoes for extra freshness.
Since the chicken already has a creamy dressing, you may not need another dressing.
Pair It With Easy Side Dishes
Fresh fruit, crackers, sliced vegetables, or soup all work well on the side.
Meanwhile, crusty bread can turn the salad into a more filling lunch or dinner.
How to Store Pesto Chicken Salad
Always keep this chicken salad refrigerated. Also, do not leave it at room temperature for longer than 2 hours.
How to Refrigerate Leftovers
Place leftover Pesto Chicken Salad in a covered container. Then, keep it in the refrigerator until you want another serving.
For meal prep, you can divide the salad between smaller containers. As a result, weekday lunches become much easier.
How Long Does Pesto Chicken Salad Last?
Pesto Chicken Salad keeps in the refrigerator for about 4 to 5 days.
However, check leftovers before eating them and discard the salad if you notice signs of spoilage.
Can You Freeze Pesto Chicken Salad?
I prefer not to freeze this salad. Freezing can change the texture of the mayonnaise dressing, celery, and onion.
Instead, freeze plain cooked chicken separately. Then, thaw the chicken safely and make a fresh salad when you need it.
More Such Recipes
- creamy ultimate chicken salad for easy meal prep
- fresh chicken avocado salad for a high-protein lunch
- tangy dill pickle chicken salad for sandwiches and wraps
- smoky BBQ chicken salad for an easy dinner
- fresh blackberry chicken salad for a summer meal
- Southwest chicken salad with bold, fresh flavors
For more simple chicken recipes and meal ideas, you can also follow Kai Recipes on Pinterest and Kai Recipes on Facebook.
Pesto Chicken Salad FAQs
How do you make a chicken pesto salad?
First, combine cooked chicken, celery, red onion, basil pesto, mayonnaise, pine nuts, salt, and pepper. Then, mix everything until the dressing evenly coats the ingredients. Finally, add Parmesan if desired and serve cold.
What salad goes well with pesto chicken?
A simple green salad goes very well with pesto chicken. For example, combine lettuce, cucumber, and tomatoes for a fresh side. The crisp vegetables balance the creamy pesto flavor.
Does chicken go well with pesto?
Yes. Chicken has a mild flavor that pairs very well with pesto. Meanwhile, basil, garlic, and Parmesan add fresh and savory flavors to the chicken.
What are the ingredients in a 5-ingredient chicken salad?
For a simple five ingredient version, use cooked chicken, celery, basil pesto, mayonnaise, and red onion. However, adding pine nuts, salt, pepper, and Parmesan gives the salad more texture and flavor.
Final Thoughts
Pesto Chicken Salad makes an easy lunch when you want something creamy, fresh, and filling. Plus, the combination of juicy chicken, crisp vegetables, basil pesto, and toasted pine nuts gives every bite plenty of texture.
The recipe makes 6 servings and takes only 25 minutes. Each serving has about 272 calories, 18 grams protein, 4 grams carbohydrates, and 20 grams fat.
Most importantly, keep the salad cold and serve it however you like. Spoon it over greens, tuck it inside a wrap, or pile it onto bread for a quick meal.
Print
Pesto Chicken Salad: Easy Creamy Lunch Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
Creamy Pesto Chicken Salad combines tender chicken, crisp celery, red onion, toasted pine nuts, and a rich basil pesto mayonnaise dressing. This easy cold chicken salad takes just 25 minutes and works well for lunch, sandwiches, wraps, or meal prep.
Ingredients
3 cups diced or shredded cooked chicken
2 celery ribs, diced
1/2 cup basil pesto
1/4 cup mayonnaise
1/4 cup red onion, diced
1/4 cup pine nuts, toasted
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Freshly grated Parmesan, optional
Instructions
1. Add the diced or shredded chicken, celery, basil pesto, mayonnaise, red onion, toasted pine nuts, kosher salt, and black pepper to a large mixing bowl.
2. Mix everything well until the chicken and vegetables have an even coating of creamy pesto dressing.
3. Taste the Pesto Chicken Salad and adjust the salt or black pepper if needed.
4. Add freshly grated Parmesan if desired.
5. Serve immediately, or cover and refrigerate until ready to eat.
Notes
Poached chicken works well for this recipe and can be diced or shredded. Store bought rotisserie chicken also makes a quick alternative.
Toast the pine nuts for a few minutes to bring out their nutty flavor. You can also use them raw.
Freshly grated Parmesan is optional.
Homemade or store bought basil pesto and mayonnaise both work well.
Keep the Pesto Chicken Salad refrigerated.
Do not leave the salad at room temperature for longer than 2 hours.
Store leftovers in a covered container in the refrigerator for about 4 to 5 days.
Freezing is not recommended because the mayonnaise dressing and crisp vegetables can change texture.
Nutrition per serving also provides 358 mg potassium, 507 IU vitamin A, 2 mg vitamin C, 46 mg calcium, and 1 mg iron.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Chicken Recipes
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 272
- Sugar: 1 g
- Sodium: 544 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.03 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 54 mg