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Elevate your next batch of chicken salad by adding bright, herbaceous pesto! This Pesto Chicken Salad recipe is packed with flavor, and the addition of sun-dried tomatoes, basil, Parmesan, and toasted pine nuts give it some Italian flair.
The problem with a lot of chicken salad recipes is that they’re lacking in flavor—not that chicken and mayo aren’t delicious together, but it’s not exactly a bold combination. (Kind of like how you might enjoy buttered noodles as a comfort food meal, but it’s not flavorful like Chicken Pesto Pasta!)
This pesto chicken salad has that creamy goodness you expect, no, DEMAND, in a good chicken salad, but it’s got a gourmet spin. Pesto is added to the mayo dressing, along with some Greek yogurt which brings a nice tanginess. Then I added some of the components of pesto—pine nuts, basil, and Parmesan—to the salad itself to amp up the flavor and introduce some new textures to the mix.
You’ve also got your traditional chicken salad veggies—minced red onion and celery—but I did one better by adding sun-dried tomatoes too. Whether they’re in Cheese Tortellini with Sun Dried Tomato Pesto or this pesto chicken salad, they are always a treat with their fabulous chewy texture and sweet, slightly acidic flavor. Don’t skip ‘em!
Ingredients for Pesto Chicken Salad
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Chicken – Chopped and cooked chicken breast. (I used my Best Oven Baked Chicken Breast.)
- Celery – Finely chopped celery adds crunch and a fresh flavor.
- Sun-dried Tomatoes – You can use oil-packed or dry-packed. If they feel tough or especially dry, you can let them soak in warm water for a few minutes to rehydrate.
- Fresh Basil – For extra herb flavor.
- Red Onion – I love the sharp, savory note this adds, but if you want to cut their bite, you can soak them in ice water.
- Parmesan Cheese – Freshly grated off the block has the best flavor and texture.
- Mayonnaise and Greek Yogurt – The creamy base of the dressing.
- Basil Pesto – You can use Homemade Basil Pesto or store-bought.
- Salt and Pepper – I use kosher salt and freshly ground black pepper.
- Toasted Pine Nuts – Adds a nutty crunch. Almonds or walnuts also work.
How to Make Pesto Chicken Salad
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Mix the salad ingredients. Combine the chicken, celery, tomatoes, basil, onion, and cheese in a large bowl.
- Make the dressing. Whisk the mayonnaise, Greek yogurt, and pesto in a small bowl.
- Assemble. Toss the dressing with the salad ingredients, then fold in the pine nuts and season with salt and pepper.
Tips for Making Pesto Chicken Salad
Follow these additional pointers for making this recipe and you can’t go wrong!
- Prep the chicken your way. Whether it’s Air Fryer Chicken Breast, Juicy Air Fryer Whole Chicken, or rotisserie chicken; you can also chop the chicken, cut it into larger cubes, or shred it, which works especially well in a sandwich.
- Stir store-bought pesto. Or drain off some of the oil from the top. I’ve found that some store-bought pestos (especially shelf stable jarred ones) can be quite oily, so you’ll either want to reincorporate it into the solids by stirring or drain some of the oil so the dressing isn’t too thin.
- Make it ahead of time. This chicken salad can be made ahead of time and stored in the fridge for up to 3 days. It’s a great option for meal prep!
Variations and Substitutions
Here are a few variations you can try to customize this pesto chicken salad recipe to your liking.
- Try another pesto variety. I love this recipe with traditional basil pesto, but you can also try it with Easy Walnut Arugula Pesto or even Radish Green Pesto.
- Swap out the mayo. For a lighter dressing, you can use all Greek yogurt instead of a mixture of mayo and yogurt.
- Use leftover turkey. Leftover Roast Turkey is another great option for this salad!
How to Serve Pesto Chicken Salad
The options? Endless, my friend! Here are my favorite ways to enjoy this recipe.
- On a crispbread. As pictured, I piled the pesto chicken salad onto a crispbread, then topped it with micro greens and a balsamic glaze.
- With crackers. Use the chicken salad as a dip for your favorite sourdough crackers or pita chips.
- In a wrap. Spread the chicken salad in a tortilla and roll it up with lettuce, tomato, and cucumber for a satisfying lunch on-the-go.
- On top of a bed of greens. Add some extra crunch by serving the chicken salad over a bed of mixed greens, drizzled with balsamic dressing.
- As a sandwich filling. Keep it simple by spreading the chicken salad between two slices of sourdough bread and topping with additional Parmesan, tomatoes, and a balsamic drizzle.
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Pesto Chicken Salad Recipe
Equipment
- chef's knife
- cutting board
- spatula
- measuring cup
Ingredients
- 4 cups chopped cooked chicken breast
- 2 celery stalks, finely chopped
- ¼ cup finely chopped sundried tomatoes
- ¼ cup chopped fresh basil
- 2 tablespoons minced red onion
- 2 tablespoon grated Parmesan cheese
- ¾ cup mayonnaise
- 2 tablespoons greek yogurt
- 2 tablespoons basil pesto
- Salt and pepper, to taste
- ½ cup toasted pine nuts
Instructions
- In a large bowl, combine the chicken, celery, tomatoes, basil, onion and cheese. Set aside.
- In a small bowl, whisk together the mayonnaise, greek yogurt, and pesto.
- Add the dressing to the chicken and toss to combine.
- Fold in the pine nuts and season with salt and pepper, to taste.
- Serve as a sandwich or on a bed of lettuce topped with parmesan cheese and toasted pine nuts, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
