Name: Recipe "Pesto Chicken Salad"
Prep time: 10 min
Total time: 10 min
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

Lunch pairs well with Spinach Salad with Fruit, Almonds, and Feta Cheese, Strawberry Spinach Salad with Avocado, Goat Cheese, and Candied Pistachios, or Grapefruit, Orange, and Avocado Salad too.

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

Can I use mayonnaise instead of Greek yogurt?

Yes, you can substitute an equal amount of mayonnaise for a richer, more traditional chicken salad. The yogurt gives a lighter, tangier result.

How long does pesto chicken salad keep in the fridge?

It stays fresh in the refrigerator for up to 3 days when stored in an airtight container. The flavors meld and improve over time.

Can I make this dairy-free?

Absolutely. Use a dairy-free pesto and replace the Greek yogurt with a dairy-free yogurt or vegan mayonnaise. The texture and flavor will still be delicious.

Can I freeze pesto chicken salad?

I don’t recommend freezing this salad, as the yogurt and pesto can separate and become watery upon thawing. It’s best enjoyed fresh or within a few days.

Recipe

Pesto Chicken Salad

You only need 5-ingredients and 10 minutes to make this Pesto Chicken Salad. It's the perfect quick and easy lunch, dinner, or snack. Serve it over a bed of greens, as a sandwich or wrap, or with crackers.

easy

10 min

Prep Time

10 min

Total Time

Servings

Lunch

Course

American

Cuisine

298 kcal

Calories

Ingredients

Servings

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)

298kcal

Calorie breakdown

Protein37%109 kcal

Fat59%173 kcal

Carbohydrates4%10 kcal

How this was calculated — 7 of 7 ingredients matched

shredded chicken breastChicken, broilers or fryers, breast, meat and skin, raw826 kcal

basil pestoSauce, pesto, CLASSICO, basil pesto, ready-to-serve297 kcal

plain Greek yogurtYogurt, Greek, plain, whole milk58 kcal

sliced green onionOnions, young green, tops only8 kcal

fresh lemon juiceLemon juice, raw0 kcal

kosher saltSalt, table0 kcal

black pepperSpices, pepper, black3 kcal

Serving size ≈ 163 g · 4 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: easy, No-Cook, quick

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