Pesto Chicken Salad

A Quick 5-Ingredient Chicken Salad You’ll Make Again and Again

This easy pesto chicken salad has become a staple in my kitchen. I love how it comes together in just 10 minutes with only 5 ingredients. The rotisserie chicken keeps prep minimal, while the basil pesto and Greek yogurt create a creamy, tangy dressing that’s anything but boring. My kids call it the “green chicken salad” and beg for it.

Three Reasons You’ll Love This Creamy Pesto Chicken Salad

• Only 5 ingredients. You probably already have most of them in your fridge and pantry.
• Ready in 10 minutes. Perfect for busy weeknights when you need a meal fast.
• Incredibly versatile. Serve it as a salad, sandwich, wrap, or dip, it works every time.

Key Ingredients for Pesto Chicken Salad

• Rotisserie chicken: The quickest route to tender shredded chicken. Buy a whole bird and shred it yourself, or use pre-shredded, just watch for added sodium.
• Basil pesto: Homemade pesto gives a brighter flavor, but store-bought works perfectly. If using jarred, check the salt level and adjust accordingly.
• Greek yogurt: Use plain, full-fat or low-fat. It provides creaminess and a pleasant tang that balances the rich pesto. You can substitute with sour cream or mayo.

Tips for the Best Pesto Chicken Salad Every Time

For the best flavor, shred the chicken while it’s still warm, it absorbs the dressing better. If your pesto is very salty, go easy on the added salt. Let the salad rest for 5 minutes after mixing to let the flavors meld. If it seems dry, add a little more yogurt or a splash of lemon juice.

Easy Pesto Chicken Salad Variations to Try

If you prefer a richer chicken salad, replace the Greek yogurt with an equal amount of mayonnaise. You can also use leftover homemade chicken or a store-bought rotisserie bird. The pesto can be homemade or a good-quality jarred version, just taste and adjust seasoning. For extra crunch, add a handful of chopped walnuts or pine nuts if you have them.

Ways to Serve This Pesto Chicken Salad

This chicken salad is flexible. I often pile it onto a bed of mixed greens for a light lunch, or spread it thick on toasted sourdough for a satisfying sandwich. It also makes excellent lettuce wraps or works as a dip with sturdy crackers. For a fun twist, spoon it over warm garlic bread for an open-faced meal.

How to Store Leftover Pesto Chicken Salad

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight. Give it a good stir before serving, and if it seems dry, stir in a little extra yogurt or pesto.

Frequently Asked Questions About Pesto Chicken Salad

Equipment

• large bowl
• knife
• cutting board

Recipe

Pesto Chicken Salad

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Prep

10 min

Cook

PT0M

Total

10 min

Servings

4 servings

Cuisine

American

Course

Lunch

Ingredients

• 2 cup shredded chicken breast (shredded)
• 0.333 cup basil pesto
• 0.25 cup plain Greek yogurt
• 2 tbsp sliced green onion (sliced)
• Squeeze fresh lemon juice
• to taste kosher salt
• to taste black pepper

Instructions

1. In a large bowl, combine the shredded chicken, pesto, Greek yogurt, and green onion. Stir until well combined. Add a little squeeze of lemon juice, if desired, and season with salt and pepper. Stir again.
2. Serve over greens, on toast, make a sandwich or lettuce wrap, or enjoy with crackers.

Nutrition (per serving, estimated)

Calories

192 kcal10% DV

Protein

23 g46% DV

Fat

8 g10% DV

Carbs

2 g1% DV

Fiber

1 g4% DV

Sugar

1 g

Sodium

437 mg19% DV

% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.

complete the meal

Pairs Well With

LunchGreen Goddess Chicken Salad