This Pesto Chicken Salad is a tasty treat filled with juicy chicken, fresh veggies, and zesty pesto. It’s creamy, colorful, and totally refreshing for lunch or a light dinner!
I love how easy it is to whip up. Just mix everything in a bowl, and you’ve got yourself a delightful dish! Pair it with crunchy crackers, and you’re golden! 😄
Key Ingredients & Substitutions
Cooked Chicken: This is the star of the show! I often use rotisserie chicken for its convenience. If you have leftover chicken, that works great too. For a vegetarian option, consider using chickpeas or tofu for a similar texture.
Pesto: Store-bought pesto is fine for a quick meal, but homemade really elevates the dish. You can also make a nut-free pesto using sunflower seeds instead of pine nuts. If you’re looking for something different, try arugula or spinach pesto!
Greek Yogurt or Mayonnaise: I lean toward Greek yogurt for its tangy flavor and protein boost. If you’re dairy-free, use a plant-based yogurt or vegan mayo. You can also mix them for a balanced creaminess!
Celery and Red Onion: Celery adds a nice crunch. If you don’t have it, chopped bell peppers or cucumbers can work too. For red onion, sweet onions or shallots can be used instead to prevent overpowering the salad’s flavor.
Parmesan Cheese: This is optional, but it adds a nice umami kick. If you can’t have dairy, nutritional yeast is a tasty substitute that still gives that cheesy flavor.
How Do I Make Sure My Chicken Salad is Well-Mixed and Flavorful?
The key to a great chicken salad is ensuring every ingredient is well-combined. Here’s how to do it right:
- Start with room-temperature chicken; it’s easier to mix.
- When adding pesto and yogurt/mayo, mix them together in a separate bowl first. This combines the flavors evenly.
- Fold in the chopped vegetables gently to keep their crunch!
- Squeezing the lemon juice helps brighten all the flavors, so don’t skip this step!
Chilling the salad for about 30 minutes before serving also helps the ingredients meld together for a tastier dish. Enjoy the freshness!
How to Make Pesto Chicken Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, shredded or diced
- 1 cup pesto (store-bought or homemade)
- 1 cup Greek yogurt or mayonnaise
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup grated Parmesan cheese (optional)
- 1 lemon, juiced
- Salt and pepper to taste
For Serving:
- Arugula or mixed greens
- Lemon wedges for garnish
How Much Time Will You Need?
This delicious Pesto Chicken Salad takes about 15 minutes to prepare. You can serve it immediately or chill it in the refrigerator for about 30 minutes to enhance the flavors. Perfect for a quick lunch or refreshing dinner!
Step-by-Step Instructions:
1. Prepare the Chicken Mixture:
In a large bowl, combine your shredded or diced chicken with the pesto and Greek yogurt (or mayonnaise). Use a spoon to mix everything together until the chicken is nicely coated with the creamy goodness. This is where the flavor starts to build!
2. Add Crunchy Veggies:
Next, add the finely chopped celery and red onion to your chicken mix. If you decided to use Parmesan cheese for some extra flavor, toss that in as well. Give it all a good stir so everything is evenly combined. Those veggies will add a nice crunch!
3. Season and Squeeze:
Now, it’s time for the lemon! Squeeze the juice of one lemon into your bowl and season everything with a pinch of salt and some pepper to taste. Mix well until all the flavors are nicely blended together.
4. Arrange the Greens:
On a large serving platter or individual plates, arrange a bed of arugula or your choice of mixed greens. This will be the lovely base for your salad that adds some freshness.
5. Serve the Salad:
Spoon the pesto chicken salad mixture generously over the greens. It should look colorful and inviting!
6. Garnish and Enjoy:
Don’t forget to garnish your salad with lemon wedges on the side. They add a nice pop of color and refreshing taste! You can serve it immediately or let it chill in the refrigerator for about 30 minutes before enjoying for even better flavor. Enjoy your delicious Pesto Chicken Salad!
Can I Substitute Greek Yogurt for Mayonnaise and Vice Versa?
Absolutely! Greek yogurt is a great substitute for mayonnaise if you’re looking for a healthier option. It adds creaminess and a slight tang. If using Greek yogurt, opt for plain, unsweetened. If you want a richer flavor, mayonnaise works perfectly! Feel free to adjust the amount based on your personal taste preference.
What Can I Use Instead of Pesto?
If you don’t have pesto on hand, you can use a variety of alternatives. Consider using basil or spinach sauce, or you can try a combination of chopped herbs like cilantro or parsley mixed with olive oil, garlic, and nuts (like walnuts or pine nuts) for a fresh version. You might miss the nutty flavor of pesto, but these substitutions can be delicious!
How Long Will Leftover Pesto Chicken Salad Last?
Your pesto chicken salad can be stored in an airtight container in the refrigerator for up to 3 days. If it starts to lose its freshness, give it a stir and add a splash more lemon juice or a bit more pesto to re-energize the flavors.
Can I Serve This Salad as a Sandwich Filling?
Absolutely! This pesto chicken salad makes a fantastic sandwich filling. Just spoon it between two slices of bread or in a wrap. You can also add slices of avocado or fresh tomatoes for extra flavor and nutrition. Enjoy it chilled or at room temperature!
