Pesto Chicken Salad
Pesto chicken salad is light and bright, featuring a yogurt-based spinach and basil pesto. Serve as a sandwich, wrap or with crackers or greens.
Yield: 3 cups
Ingredients
For the pesto:
- 1 cup plain yogurt (I used non-fat)
- 1 cup packed spinach leaves
- 1 cup fresh basil leaves
- ¼ cup shredded Parmesan cheese
- ¼ cup walnuts
- 2 cloves garlic
- Juice of one lemon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the chicken salad:
- 2 cooked chicken breasts, diced (about 3 cups worth)
- ½ cup celery, diced small (optional)
- 1 cup pesto (more or less, to your liking)
Instructions
- Make the pesto by combining all of the ingredients in a food processor. Mix until smooth, scraping down the sides as needed.
- 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.
- Enjoy immediately or let it sit in the fridge for a few hours. It gets more and more delicious. Enjoy!
Notes
Chicken: The chicken for this recipe needs to be cooked and cooled, so please plan accordingly. You can roast it, boil it or use a rotisserie chicken from the store.
Greek yogurt: I use all Greek yogurt (nonfat or 2% are fine) but you could substitute in some mayonnaise if you prefer.
Nuts: Most pesto calls for pine nuts, but I find walnuts work great as well. Plus they are much cheaper and last longer! Use whichever you prefer.
Serving Ideas: Serve as a sandwich, wrap, as a salad, with crackers, with veggies or in mini phyllo or wanton cups.
Storing: Store in a covered container in the fridge for up to 4-5 days.
Nutrition
Serving: 1serving | Calories: 270kcal | Carbohydrates: 7g | Protein: 17g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Cholesterol: 37mg | Sodium: 342mg | Fiber: 1g | Sugar: 3g
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