Pesto chicken salad

Prep Time 15 minutes Total Time 15 minutes
Serves about 3 cups     adjust servings

A light and bright chicken salad featuring a yogurt-based spinach and basil pesto!


    For the pesto

    • 1 cup plain yogurt (I used non-fat)
    • 1 cup packed spinach leaves
    • 1 cup fresh basil leaves
    • 1/4 cup shredded Parmesan cheese
    • 1/4 cup walnuts
    • 2 cloves garlic
    • Juice of one lemon
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper

    For the chicken salad

    • 2 cooked chicken breasts, diced (about 3 cups worth)
    • 1/2 cup celery, diced small (optional)
    • 1 cup pesto (more or less, to your liking)


    1. Make the pesto by combining all of the ingredients in a food processor. Mix until smooth, scraping down the sides as needed.
    2. Mix with the diced chicken and celery, if using, to get everything well coated. You probably won't need all of the pesto - just add it until you like the mix. Extra pesto is great on bread, as a sandwich spread or on a spoon. Just saying.
    3. Dive into this pesto chicken salad right away or let it sit in the fridge for a few hours. It gets more and more delicious. Enjoy!

    Recipe Notes

    You could also add some chopped walnuts or pecans to the salad. Or some small diced zucchini!

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