Pesto Chicken Salad
Make pesto chicken salad for a super easy lunch! It's a wonderful way to use up leftover chicken and is great for meal prep too.
Servings: 2 servings
Calories: 457kcal
Equipment
- Wide Mouth Mason Jar
- Sun-dried Tomatoes
Ingredients
- 2 cups cooked chicken cooked and diced or shredded
- 1/3 cup pesto
- 3 tablespoons mayonnaise
- 2 tablespoons sun-dried tomatoes diced
- 1 pinch black 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.
- 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.
- 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.
Video
Notes
Tip: Pesto is usually salty, so don't season the chicken salad with salt until you've fully combined all the ingredients and tasted it.
Storage: 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.
Nutrition
Serving: 1cup | Calories: 457kcal | Carbohydrates: 8g | Protein: 38g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 670mg | Potassium: 499mg | Fiber: 1g | Sugar: 4g | Vitamin A: 949IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 2mg
