Creamy Pesto Chicken Salad Recipe Is So Easy, Nutritious & Delicious (6 Ingredients, 10 Minutes) by Elisa Schmitz
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Chicken salad lovers, I have a fun new recipe for you. This savory pesto chicken salad recipe is so easy, nutritious and delicious! The flavorful, creamy chicken salad recipe is packed with protein and fiber, and it makes a wonderful lunch or dinner in no time at all. Check out the health benefits of protein.
I love making salads, especially during the summer. This simple low-carb chicken salad recipe is equally at home for weeknight dinners or weekend picnics. It's flexible, too, so you can add a favorite vegetable (think green peas, red bell peppers, etc.) if you like. I added celery, which gives it a satisfying crunch (plus, check out the health benefits of celery).
To make this refreshing high-protein salad recipe, here are the gluten-free ingredients you'll need to gather: cooked chicken breast, basil pesto (check out the health benefits of pesto), plain Greek yogurt (check out the health benefits of Greek yogurt), celery, fresh basil (check out the health benefits of basil) and fresh chives (check out the health benefits of chives). All you do is combine the ingredients in a mixing bowl then garnish with additional fresh herbs, if you like. So creamy delicious!
Serve this satisfying pesto chicken salad for lunch on a bed of lettuce or as a hearty sandwich, or for dinner alongside your favorite vegetables or other side dishes. This is a great meal-planning recipe, too, so be sure to make plenty to have leftovers.
Cuisine: American / Italian
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4
Ingredients
- 1/2 cup basil pesto (store-bought or make your own pesto)
- 1/2 cup plain Greek yogurt
- 3 cups cooked chicken breast, diced
- 2 cups celery, diced
- 2 tablespoons fresh basil, diced (plus more for garnish, if desired)
- 2 tablespoons fresh chives, diced (plus more for garnish, if desired)
- salt and pepper, to taste (optional, but I added about 1/2 teaspoon of each)
Here's how to make it:
- In a large mixing bowl, add the pesto and Greek yogurt. Season with salt and pepper, to taste, if desired. Whisk to combine.
- Add the diced chicken, celery, basil and chives. Toss to combine.
- Taste to see if you'd like more of any of the ingredients. Season with additional salt and pepper, if desired. Stir to combine.
- Serve on its own, on top of lettuce or crackers, piled into a sandwich or rolled into a tortilla.
- Store leftovers in an airtight container in the refrigerator.
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