Pesto Chicken Salad

5 from 1 vote

Pesto adds big flavor to this creamy Pesto Chicken Salad. Layer it on sandwich rolls or tuck it inside wraps for an easy lunch or dinner in 10 minutes!

Prep Time10

Total Time10

Course: Lunch, Main Course

Cuisine: American

Servings: servings

Calories: 285kcal

Author: Valerie Brunmeier

Ingredients

For the Pesto Chicken Salad

3 cups shredded rotisserie chicken breast
½ cup mayonnaise regular or light (I use olive oil mayo)
¼ cup nonfat plain Greek Yogurt
3 tablespoons pesto
1 celery rib diced
⅓ cup finely diced red onion
1 lemon zested and juiced
Salt and freshly ground black pepper to taste

Optional for Sandwiches or Wraps

Sandwich rolls
Tortillas or low-carb wraps
Tomato sliced
Sliced cheese I used Muenster
Baby arugula or mixed greens

Instructions

Remove and discard the skin from the breast portion of the rotisserie chicken. Pull the white breast meat from the chicken to a cutting board and use your hands to shred it. You should have approximately 3 heaping cups of shredded chicken. If there is more, reserve it and the dark meat for another purpose.
In a large mixing bowl combine the mayonnaise, Greek yogurt, pesto, celery, red onion, lemon juice and zest, salt and pepper. Add the shredded chicken and mix until well combined.
Serve on sandwich rolls or wraps with cheese, sliced tomato, and greens.

Notes

Nutrition calculation is for the Pesto Chicken Salad only and does not include optional ingredients.

Store Pesto Chicken Salad in an airtight container in the refrigerator. It will stay fresh and tasty for up to 3 to 4 days.

Nutrition