Pesto Chicken Salad Recipe
A quick and flavorful Pesto Chicken Salad combining tender diced chicken with fresh basil pesto, crunchy celery, toasted pine nuts, and a subtle touch of mayonnaise. Perfect for a light lunch or a refreshing side dish, this salad can be served immediately or chilled for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Salad Ingredients
- 3 cups diced chicken (or shredded chicken)
- 2 celery ribs (diced)
- ½ cup basil pesto
- ¼ cup mayonnaise
- ¼ cup diced red onion
- ¼ cup toasted pine nuts
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Optional: freshly grated parmesan
Instructions
- Combine Ingredients: In a large mixing bowl, stir together the diced chicken, diced celery, basil pesto, mayonnaise, red onion, toasted pine nuts, kosher salt, and freshly ground black pepper until all ingredients are well combined and the chicken is evenly coated with the pesto mixture.
- Serve or Chill: You can enjoy this salad immediately, serving it fresh for a light meal or snack. Alternatively, cover and refrigerate the salad for later use, allowing the flavors to meld and the salad to chill for a refreshing dish.
Notes
- You can use cooked rotisserie chicken or leftover chicken for quicker preparation.
- To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 2-3 minutes.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Add freshly grated parmesan cheese for enhanced flavor if desired.
- This salad pairs well with leafy greens, sandwiches, or crackers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://recipeplenty.com/pesto-chicken-salad-recipe/
