Pesto Chicken Salad Recipe
If you love a fresh, flavorful twist on traditional chicken salad, this Pesto Chicken Salad Recipe is something you just have to try. I first stumbled upon this combo when I wanted a quick lunch that felt a little special without extra fuss-and honestly, it s been my go-to ever since. The pesto adds this incredible herbal richness, making every bite bright and satisfying in a way mayo-only salads just don t.
Whether you re prepping for a picnic, a quick weeknight meal, or packing lunch for work, this Pesto Chicken Salad Recipe fits the bill perfectly. It s easy to mix up in no time, keeps well in the fridge, and can be customized easily. Trust me, once you make it, you ll wonder why you hadn t tried pesto in chicken salad earlier!
Why You’ll Love This Recipe
- Burst of Flavor: The fresh basil pesto transforms everyday chicken salad into something irresistibly vibrant and aromatic.
- Quick & Easy: Ready in under 30 minutes with minimal prep, perfect for busy days or last-minute company.
- Versatile & Customizable: Can be adapted with your favorite nuts, extra veggies, or a sprinkle of parmesan to suit your taste.
- Keeps Well: Holds up beautifully stored in the fridge, so you can enjoy leftovers without losing flavor or texture.
Ingredients You’ll Need
Each ingredient in this pesto chicken salad recipe comes together so nicely, blending creamy, crunchy, and fresh textures with bold herbal notes. I always recommend using good quality basil pesto-it makes all the difference.
- Chicken: Use cooked, diced or shredded chicken-leftovers or rotisserie work wonders here for convenience and flavor.
- Celery ribs: Adds a refreshing crunch to contrast the creaminess.
- Basil pesto: The star ingredient that brings fresh, garlicky, and nutty depth.
- Mayonnaise: Balances the pesto s intensity for a smooth texture-feel free to swap with Greek yogurt if you prefer lighter.
- Red onion: A touch of sharpness and color to brighten the salad.
- Toasted pine nuts: Adds extra nuttiness and crunch-toast gently for best flavor.
- Kosher salt & black pepper: Enhances all the natural flavors perfectly.
- Optional parmesan: Freshly grated for an extra cheesy kick that pairs beautifully with the pesto.
Variations
One of my favorite things about the pesto chicken salad recipe is how easily it bends to different tastes and pantry staples. I always encourage you to make it your own and experiment a little-you might love a particular tweak as much as I do.
- Add extras: Sometimes I toss in halved cherry tomatoes or chopped cucumber for extra freshness and crunch.
- Swap nuts: If you don t have pine nuts, walnuts or almonds also add a lovely texture and that signature crunch.
- Make it vegan: Use vegan mayo and omit chicken or replace with chickpeas for a plant-based twist.
- Spicy kick: A pinch of red chili flakes or diced jalapeño adds a subtle heat that wakes up the flavors nicely.
How to Make Pesto Chicken Salad Recipe
Step 1: Combine your chicken and veggies
Start with cooked chicken-either diced or shredded-and add the crunchy celery and diced red onion to a large bowl. I like to make sure the pieces are roughly the same size so every bite is perfectly balanced. This step sets a great foundation for your salad.
Step 2: Mix in the pesto and mayo
Next, spoon in the basil pesto and mayonnaise. I find that stirring gently but thoroughly coats everything nicely. Don t rush this part-taste as you go and add a little more pesto if you want a livelier herbal punch. This combo is the heart of your salad s flavor.
Step 3: Season and add nuts
Sprinkle kosher salt and freshly ground black pepper evenly over the mix, then fold in the toasted pine nuts for that rich nuttiness and crunch. Toasting your pine nuts lightly on the stove brings out so much extra flavor-I never skip this step. Finally, if you like, add freshly grated parmesan to elevate the taste even more.
Step 4: Chill or serve immediately
You can eat this pesto chicken salad right away if you re pressed for time, but I find letting it chill in the fridge for at least 30 minutes really helps the flavors meld beautifully. Cover the bowl tightly and refrigerate; it s the perfect make-ahead meal for busy days.
Pro Tips for Making Pesto Chicken Salad Recipe
- Use rotisserie chicken: It speeds up prep and adds great flavor-saving you tons of time without sacrificing taste.
- Toast pine nuts gently: Keep an eye on them; they brown quickly and can burn in seconds, which makes a big flavor difference.
- Adjust pesto amount to taste: Pesto can be quite potent, so start with half the amount, mix, then add more if you want it punchier.
- Don t over-mix: Stir just until combined to keep the chicken chunks intact and the texture inviting.
How to Serve Pesto Chicken Salad Recipe
Garnishes
I usually garnish with a few fresh basil leaves or a sprinkle of extra toasted pine nuts on top. Sometimes I add a light dusting of parmesan right before serving; it adds a lovely salty, creamy finish that makes it feel extra special.
Side Dishes
This chicken salad pairs beautifully with crusty artisan bread or inside a soft pita pocket for a comforting lunch. For something lighter, I love serving it alongside a crisp green salad or some freshly sliced veggies like cucumber and bell pepper.
Creative Ways to Present
For a fun party platter, I sometimes serve the pesto chicken salad on endive leaves or cucumber rounds as little bites. It s a crowd-pleaser that looks elegant but is super simple. You could also scoop it onto toasted crostini for an easy appetizer.
Make Ahead and Storage
Storing Leftovers
I keep leftover pesto chicken salad in an airtight container in the fridge, and it usually stays fresh and delicious for up to 3 days. Just give it a gentle stir before serving again to redistribute the pesto and mayo coating.
Freezing
I don t recommend freezing pesto chicken salad because the mayo and fresh ingredients can separate or get watery when thawed. For best results, make a fresh batch when you want to enjoy it again.
Reheating
This salad is best served cold, so reheating isn t really part of the plan. If you want warmed chicken, I suggest heating the chicken beforehand and then mixing it with the pesto salad ingredients cold to keep the texture just right.
FAQs
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Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto works well and is a convenient choice. Just pick a good-quality jar with fresh basil flavor and minimal preservatives for the best taste.
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What kind of chicken is best for pesto chicken salad?
Cooked, shredded, or diced chicken breast is ideal. Rotisserie chicken is a great shortcut and adds flavor too. Just make sure it s fully cooled before mixing with other ingredients.
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Can I make this pesto chicken salad vegan or vegetarian?
Yes! For a vegetarian version, swap the chicken with chickpeas or white beans. Use vegan pesto and mayonnaise alternatives to make it fully vegan-friendly.
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How long can I store pesto chicken salad in the fridge?
It keeps well for up to 3 days when stored in an airtight container. Beyond that, textures and flavors may begin to change, so it s best eaten fresh or within those few days.
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Can I add other veggies to this salad?
Definitely! Chopped cucumber, bell peppers, or cherry tomatoes make great additions that add color, crunch, and freshness.
Final Thoughts
This pesto chicken salad recipe has genuinely become one of my favorites because it s quick, tasty, and so versatile. I love how the pesto brings a fresh, herbal punch without overwhelming the chicken, and it s always a hit with friends and family alike. I hope you enjoy making and customizing it as much as I do-once you try it, I m sure it ll become a staple in your recipe rotation too.
Print
Pesto Chicken Salad Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Description
Pesto Chicken Salad is a flavorful and easy-to-make dish combining tender diced chicken with fresh basil pesto, crunchy celery, toasted pine nuts, and a hint of red onion. This versatile salad can be served immediately or chilled for a refreshing meal perfect for lunch, picnics, or light dinners.
Ingredients
Chicken Salad
- 3 cups diced chicken (or shredded chicken)
- 2 celery ribs, diced
- 1/2 cup basil pesto
- 1/4 cup mayonnaise
- 1/4 cup diced red onion
- 1/4 cup toasted pine nuts
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: freshly grated parmesan
Instructions
- Combine Ingredients: In a large mixing bowl, add the diced chicken, celery, basil pesto, mayonnaise, red onion, toasted pine nuts, kosher salt, and freshly ground black pepper.
- Mix Thoroughly: Stir all the ingredients together until the chicken and vegetables are evenly coated with the basil pesto and the mixture is well combined.
- Serve or Chill: You can enjoy this salad immediately or cover and chill it in the refrigerator for later use to enhance the flavors.
Notes
- Use cooked chicken from rotisserie, grilled, or boiled according to preference.
- To toast pine nuts, lightly dry roast them in a skillet over medium heat until golden and fragrant.
- Adding freshly grated parmesan enhances the flavor but is optional.
- This salad can be served on its own, with bread, or as a sandwich filling.
- For a lighter version, substitute mayonnaise with Greek yogurt or use a low-fat mayo.
Nutrition
- Serving Size: 1/6 of recipe (approximately 3/4 cup)
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg
