Pesto Chicken Salad Recipe
This Pesto Chicken Salad is packed with flavor, and the addition of sun-dried tomatoes, basil, Parmesan and pine nuts give it Italian flair!
Servings: 4 servings
Cost: $10
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
Calories: 466kcal | Carbohydrates: 9g | Protein: 6g | Fat: 47g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 407mg | Potassium: 424mg | Fiber: 2g | Sugar: 4g | Vitamin A: 434IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 2mg