Description
A delicious and easy pesto chicken salad recipe from WonkyWonderful. This flavorful dish is perfect for sandwiches, wraps, or served on its own. It’s a refreshing twist on classic chicken salad.
Ingredients
Scale
- 3 cups cooked chicken, shredded or diced (rotisserie chicken is a great time-saver)
- 1/2 cup pesto (store-bought or homemade)
- 1/4 cup mayonnaise (use your preferred brand, or a lighter version if you like)
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
- Optional additions: toasted pine nuts, halved cherry tomatoes, a pinch of red pepper flakes
Instructions
- 1. Prepare the Chicken: If you haven’t already, cook your chicken. Poaching chicken breasts is a simple method: place chicken breasts in a pot, cover with water or broth, add a bay leaf and a few peppercorns if you wish, bring to a boil, then simmer until cooked through (about 15-20 minutes). Let it cool completely before shredding or dicing. Alternatively, using a pre-cooked rotisserie chicken is an excellent shortcut. Ensure the chicken is completely cooled before proceeding.
- 2. Combine Wet Ingredients: In a medium-sized mixing bowl, combine the pesto and mayonnaise. Stir them together until they are well incorporated. This forms the flavorful base of your chicken salad. The pesto’s vibrant color will immediately make it appealing.
- 3. Add Chicken and Vegetables: Add the shredded or diced cooked chicken to the bowl with the pesto-mayonnaise mixture. Introduce the finely chopped celery and red onion for texture and a bit of bite.
- 4. Mix Gently: Using a spoon or spatula, gently fold all the ingredients together. You want to coat the chicken and vegetables thoroughly with the pesto mixture without overmixing and making the salad mushy.
- 5. Season and Adjust: Stir in the fresh lemon juice. This adds a touch of brightness that cuts through the richness. Season generously with salt and freshly ground black pepper to your liking. It’s often a good idea to taste at this stage and adjust seasonings as needed.
- 6. Incorporate Optional Additions (if using): If you’re adding toasted pine nuts for extra crunch and nutty flavor, or halved cherry tomatoes for bursts of freshness, now is the time to gently fold them in. A pinch of red pepper flakes can add a subtle warmth if you prefer a little heat.
- 7. Chill: Cover the bowl and refrigerate the chicken salad for at least 30 minutes before serving. This allows the flavors to meld and deepen, making it even more delicious. Serving it chilled is key for the best texture and taste.
Notes
Store leftover pesto chicken salad in an airtight container in the refrigerator for up to 3-4 days. This salad is designed to be served cold and is not typically reheated.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if using pre-cooked chicken)
- Category: Salad
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-450 (estimate)
- Sugar: Approx. 2-4g (estimate)
- Sodium: Varies based on ingredients
- Fat: Approx. 25-35g (estimate)
- Carbohydrates: Approx. 5-10g (estimate)
- Fiber: Approx. 1-2g (estimate)
- Protein: Approx. 30g (estimate)