This Pesto Chicken Salad is a tasty blend of juicy chicken and fresh basil pesto, making it a hit for lunch or dinner. It’s colorful, crunchy, and super easy to whip up!
I love how this dish brings my favorite flavors together—it’s like a party in a bowl! Serve it on a bed of greens or in a sandwich and enjoy the yumminess! 🥗
Key Ingredients & Substitutions
Cooked Chicken: You can use any cooked chicken, like rotisserie or leftover grilled chicken. If you’re looking for a good alternative, canned chicken works in a pinch, though fresh is usually tastier.
Basil Pesto: Homemade pesto adds a fresh touch, but store-bought is super convenient. If you can’t find basil, try using spinach or sun-dried tomato pesto for a different flavor.
Greek Yogurt or Mayonnaise: Greek yogurt makes the salad creamy and adds a protein boost, while mayonnaise gives a traditional richness. You can substitute with avocado for a dairy-free option.
Walnuts or Pine Nuts: Both nuts add a nice crunch! Feel free to substitute with almonds or pecans if you prefer. Just be mindful of any nut allergies in your group.
Arugula or Mixed Greens: Arugula has a peppery flavor, but you can use any leafy greens like spinach or kale. If you’re not a fan of greens, serve the salad in wraps or sandwiches.
How to Combine Ingredients for Maximum Flavor?
Mixing the ingredients properly is key to ensuring every bite is flavorful! Start by placing your cooked chicken in a large bowl, then add the basil pesto. Here’s how to do it right:
- Use a fork or spatula to break up any chicken clumps for even mixing.
- Add the Greek yogurt and nuts, combining until evenly distributed.
- Season with salt and pepper, then taste! Adjust to suit your preference.
Don’t forget to add your green onions last, as they keep some crunch. Chill the salad for at least 30 minutes for the flavors to blend nicely. Enjoy!
How to Make Pesto Chicken Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken, shredded or diced
- 1 cup basil pesto (store-bought or homemade)
- 1/2 cup Greek yogurt or mayonnaise
- 1/4 cup walnuts or pine nuts, roughly chopped
- 1/4 cup green onions, sliced
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon pepper (adjust to taste)
- 4 cups arugula or mixed greens
- 1 lemon, cut into wedges for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time. You can serve it right away or chill it in the refrigerator for up to an hour to enhance the flavors. It’s quick, easy, and perfect for a light meal!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large bowl, combine the cooked chicken, basil pesto, and Greek yogurt (or mayonnaise). Add the chopped walnuts (or pine nuts) and sliced green onions. Use a spoon or spatula to mix everything gently until all ingredients are evenly combined. Make sure the chicken is well-coated with the pesto and yogurt/mayo.
2. Seasoning the Salad:
Now, add the salt and pepper to the chicken mixture. Taste and adjust the seasoning if needed, adding more salt or pepper to suit your preferences. This step is essential to bring out all those delicious flavors!
3. Serving the Salad:
To serve, place a generous handful of arugula or mixed greens on each plate as a bed for the chicken salad. Then, scoop a good portion of the pesto chicken salad on top of the greens.
4. Garnishing:
Finally, add a lemon wedge on the side of each plate. This adds a lovely pop of color and a refreshing squeeze of citrus when you’re ready to eat!
5. Enjoy or Chill:
Enjoy your fresh pesto chicken salad immediately, or if you prefer, let it chill in the refrigerator for up to an hour. This will help the flavors meld beautifully. Either way, you’re in for a treat!
Can I Use Different Nuts in This Recipe?
Absolutely! If you prefer or have allergies, you can use sunflower seeds, almonds, or skip the nuts altogether. Just keep the texture in mind, as nuts provide a delightful crunch!
Can I Substitute the Greek Yogurt?
Yes, you can replace Greek yogurt with sour cream or even avocado for a creamy alternative. If using mayo, you might want to reduce the amount of pesto slightly, as it’s richer in flavor.
How to Store Leftovers
Store any leftover pesto chicken salad in an airtight container in the fridge for up to 3 days. The greens might wilt a bit, so consider storing the salad and greens separately if you plan on keeping it for later.
Can I Make This Salad Ahead of Time?
You can definitely prepare the chicken salad a day ahead! Just keep it covered in the fridge. When ready to serve, mix it with fresh greens and garnish with lemon wedges for that fresh taste!
