This easy Pesto Chicken Salad is absolutely delicious, made in just five minutes with only four ingredients! Whip up a batch today for lunch, brunch, or your weekly healthy meal prep.
Instructions
Step 1: Assemble the ingredients.
If your sun-dried tomatoes are jarred in oil, drain the oil. If they’re halved or julienned, dice them into small pieces.
Add the chicken, mayo, pesto, and sun-dried tomatoes to a bowl.
Step 2: Mix and serve.
Mix all the ingredients together until they’re fully combined.
Lightly season the chicken salad with pepper to taste. The pesto is usually salty enough to flavor the chicken salad, so it probably won’t need any salt.
Guess what? You’re done! You can enjoy the chicken salad right away, or cover and store it in the refrigerator until you’re ready to eat it, up to 4 days in advance, per USDA.
Serve the chicken salad on toasted bread, in lettuce wraps, or with crackers or slices of cucumbers.
PrintEasy Pesto Chicken Salad
This easy Pesto Chicken Salad is absolutely delicious, made in just five minutes with only four ingredients! Whip up a batch today for lunch, brunch, or your weekly healthy meal prep.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 1x
- Category: Lunch, Meal Prep
- Cuisine: American, Italian
Ingredients
- 2 cups cooked chicken cooked and diced or shredded
- 1/3 cup pesto
- 3 Tablespoons mayonnaise
- 2 Tablespoons sun-dried tomatoes diced
- pepper to taste
Instructions
-
If the sun-dried tomatoes are jarred in oil, drain the oil, then dice the tomatoes into small, bite-sized pieces. Add the chicken, mayo, pesto, and sun-dried tomatoes to a bowl.
-
Mix all the ingredients together until they’re fully combined. Lightly season the chicken salad with pepper.Serve and enjoy right away or cover and store in the refrigerator until you’re ready to eat it, up to 4 days in advance, per USDA.
Notes
Once the chicken salad is mixed together, you can add more pesto and/or mayo to taste, one tablespoon at a time, until it’s the consistency you prefer.
To store leftovers, transfer to an airtight container and seal. Store in the refrigerator for 3-4 days, per USDA.
Ingredients notes:
- Optionally, add 1 Tablespoon of minced red onion for more flavor and crunch.
- I recommend sun-dried tomatoes packed in oil for more flavor, and when possible, buying sulfite-free tomatoes.
- For Whole30: Use my compatible dairy-free pesto, compatible mayo, and sugar-free and sulfite-free tomatoes.
- For Low Carb: Use sugar-free tomatoes and sugar-free mayo.
