This Easy Pesto Chicken Salad is a tasty lunchtime treat! Made with tender chicken, fresh basil pesto, and crunchy veggies, it’s quick to whip up and super satisfying.
If you want a fun twist, try it in a wrap or on a bed of greens. I love making a big batch for the week—lunch just got way easier! 😋
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken works great here. It’s flavorful and saves time. For a healthier option, you can poach or grill your chicken breast instead.
Basil Pesto: Fresh basil makes the best pesto, but you can use store-bought for convenience. If you don’t have pesto, try blending fresh herbs like spinach or arugula with some olive oil, garlic, and nuts as a simple substitute.
Mayonnaise or Greek Yogurt: I often use Greek yogurt for a tangy twist and added protein. If you’re avoiding dairy, you can skip it or use a dairy-free yogurt.
Green Onions: Regular onions could be used in a pinch, but green onions add a milder flavor. Chives are another great substitute!
Arugula or Mixed Greens: Arugula offers a peppery taste, but feel free to use any leafy greens like spinach, kale, or romaine.
How Do I Make the Chicken Salad Extra Creamy?
To achieve that creamy texture in your salad, you can adjust how much mayonnaise or yogurt you use. Start with the suggested amount and mix well. If it feels too dry, add a bit more. You can also add a splash more lemon juice for a fresh kick that complements the pesto!
- Mix chicken and pesto thoroughly first, then incorporate your creamy element.
- For a richer taste, consider adding a small amount of grated Parmesan cheese.
Test the seasoning as you go, and remember you can always add more, but you can’t take it out!
Easy Pesto Chicken Salad
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded
- 1/3 cup basil pesto (store-bought or homemade)
- 2 tablespoons mayonnaise or Greek yogurt (optional, for creaminess)
- 1/4 cup chopped green onions (scallions)
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 2 cups fresh arugula or mixed greens (for serving)
- Lemon wedges, for garnish
How Much Time Will You Need?
This easy pesto chicken salad takes about 10 minutes to prepare—perfect for a quick lunch! If you decide to chill it for a while before serving, you might want to add an extra 30 minutes for the flavors to meld together.
Step-by-Step Instructions:
1. Combine Chicken and Pesto:
In a mixing bowl, combine the shredded cooked chicken, basil pesto, and mayonnaise or Greek yogurt if you’re using it. Stir everything together until the chicken is fully coated with the pesto mixture.
2. Add Fresh Ingredients:
Next, toss in the chopped green onions and lemon juice. Mix these in well to incorporate all the flavors.
3. Season to Taste:
Season your salad with a bit of salt and pepper, tasting as you go to make sure you get it just right.
4. Prepare the Greens:
Take your fresh arugula or mixed greens and spread them out in serving bowls, creating a nice base for your salad.
5. Assemble the Salad:
Spoon the chicken salad mixture generously over the bed of greens in each bowl.
6. Garnish and Serve:
Garnish each serving with a wedge of lemon for some extra zest just before eating. This adds a bright, fresh flavor!
7. Enjoy!
Enjoy your flavorful and refreshing pesto chicken salad as is or chill it for later. It’s a fantastic meal prepped dish that’s perfect for lunches. Bon appétit!
Frequently Asked Questions (FAQ)
Can I Use Leftover Rotisserie Chicken?
Absolutely! Shredded rotisserie chicken is perfect for this recipe and saves you time. Just make sure to let it cool down a bit before shredding if it’s still warm.
How Long Can I Store Leftovers?
You can store any leftovers in an airtight container in the fridge for up to 3 days. Just give it a good stir before enjoying it again, as the ingredients may settle.
Can I Make This Salad Dairy-Free?
Yes! Simply omit the mayonnaise or Greek yogurt and stick to just the pesto. You can also use a dairy-free yogurt alternative for creaminess without the dairy.
What Can I Substitute for Basil Pesto?
If you don’t have basil pesto, try using another herb-based pesto like sun-dried tomato pesto or even a homemade mix of spinach and olive oil. You can blend fresh herbs like parsley or arugula with olive oil, garlic, and nuts for a quick twist!
