This Pesto Chicken Salad is a refreshing mix of tender chicken and creamy pesto. It’s packed with flavor and perfect for a quick lunch or a light dinner!
You can serve it on bread, in a wrap, or just on its own with some crunchy veggies. I mean, who wouldn’t want a tasty salad that’s so easy to make? 😄
I love how this salad tastes amazing chilled or at room temperature. Plus, it’s a great way to use up leftover chicken, making it a time-saver in the kitchen!
Key Ingredients & Substitutions
Chicken: Use shredded rotisserie chicken for convenience. If you prefer, you can also poach or grill your chicken breasts. Just make sure they are cooked and shredded well before mixing!
Pesto Sauce: You can opt for store-bought pesto for ease, or try making your own using fresh basil, nuts, and olive oil. If you’re looking for a nut-free option, consider using sunflower seeds in place of pine nuts when making homemade pesto.
Greek Yogurt or Mayonnaise: For a lighter salad, Greek yogurt is a great choice. It adds creaminess with fewer calories. If you’re avoiding dairy, try using vegan mayo instead for a similar texture.
Celery: Celery adds crunch. If you don’t have it on hand, feel free to substitute with diced bell peppers or cucumber for a refreshing twist.
Greens: Arugula is peppery and pairs well with the salad, but mixed greens or spinach are excellent alternatives. You can also serve it inside a wrap for a fun change.
How Do I Make Sure My Chicken Salad is Well-Mixed and Flavorful?
Mixing your ingredients well is key to ensure every bite is delicious. First, start by combining the shredded chicken and pesto sauce. The pesto should coat the chicken evenly. Add in the Greek yogurt or mayo next—this creaminess will bind the ingredients together.
- Mix in the lemon juice for a zesty kick; it also helps brighten the flavors.
- Add chopped celery and green onions and stir them in gently. This keeps the pieces intact and adds great texture!
- Finally, taste test your mixture and adjust with salt and pepper according to your preference.
This thorough mixing will ensure a balanced flavor in each scoop. Enjoy your salad fresh for the best taste!
How to Make Pesto Chicken Salad?
Ingredients You’ll Need:
- 2 cups cooked chicken, shredded (about 2 breasts)
- ½ cup pesto sauce (store-bought or homemade)
- ¼ cup Greek yogurt or mayonnaise
- 1 tablespoon lemon juice
- ¼ cup celery, finely chopped
- ¼ cup green onions, chopped
- Salt and pepper to taste
- 4 cups arugula or mixed greens for serving
- Lemon wedges for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. If you decide to chill the salad before serving, you can let it sit in the refrigerator for an hour to develop even more flavor. Great for a quick meal!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large mixing bowl, combine the shredded cooked chicken, pesto sauce, Greek yogurt (or mayonnaise), lemon juice, celery, and green onions. Use a spatula or spoon to mix everything together until all the ingredients are evenly coated in the pesto sauce. This will help every bite be flavorful!
2. Seasoning to Taste:
Now, it’s time to add some flavor! Sprinkle salt and pepper into the mixture, then give it a taste. Adjust the seasoning based on your preference—add more salt or pepper if you like it spicier or more flavorful. Mixing it all well ensures a tasty salad.
3. Serving the Salad:
Next, take your arugula or mixed greens and place a generous handful in individual bowls. Spoon the pesto chicken mixture over the greens, allowing the salad to be both colorful and delicious. It’s a nice presentation!
4. Adding the Finishing Touch:
For that extra zesty kick, garnish each bowl with lemon wedges. This not only looks great but also adds a fresh touch when you squeeze the lemon over the salad right before you dig in!
5. Enjoy or Chill:
Lastly, you can either enjoy your salad right away or let it chill in the refrigerator for up to an hour. Chilling it can help the flavors meld even better, making each bite even more delicious!
Can I Use Canned Chicken for This Recipe?
Absolutely! Canned chicken is a great time-saver. Just drain and rinse it well to reduce sodium, then shred or chop it before mixing it into your salad. It’s a convenient option when you’re short on time!
What Can I Substitute for Pesto Sauce?
If you’re out of pesto or looking for a different flavor, you can try using a mix of fresh basil, olive oil, garlic, and nuts (like pine nuts or walnuts) blended together. Alternatively, a store-bought sun-dried tomato spread works well for a unique twist!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to meld, which can enhance the taste! Just give it a good stir before serving again.
Can I Make This Salad Ahead of Time?
Yes, you can prepare the chicken mixture ahead! Just keep it in the fridge for up to a few hours. However, wait to add the greens until you’re ready to serve, so they stay crisp and fresh!
