Easy 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.


  • 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


  1. 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.
  2. 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.


Pesto is usually salty, so don’t season the chicken salad with salt until you’ve fully combined all the ingredients and tasted it.

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.