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Pesto Chicken Salad

Pesto Chicken Salad

Shredded chicken tossed in a creamy pesto Greek yogurt dressing with cherry tomatoes, cucumber, red onion, and fresh basil. Light, herby, and perfect for lunch, wraps, or meal prep.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Italian-inspired
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken, shredded or roughly chopped
  • 3 tbsp basil pesto store-bought or homemade
  • 3 tbsp plain Greek yogurt full fat or 2 percent
  • 1 tbsp lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced small
  • 1/4 cup red onion, very finely diced
  • 2 tbsp fresh basil leaves, torn
  • 2 tbsp toasted pine nuts optional
  • 2 tbsp shaved or grated Parmesan optional

Equipment

  • Large mixing bowl
  • Spoon or Spatula
  • Cutting Board
  • Sharp Knife

Method
 

  1. Make dressing: in a large bowl, combine pesto, Greek yogurt, lemon juice, garlic powder, salt, and pepper. Stir until smooth. Taste and adjust.
  2. Add chicken: toss shredded chicken in the dressing until evenly coated.
  3. Add vegetables: fold in cherry tomatoes, cucumber, and red onion gently.
  4. Finish: add torn basil, toss lightly. Top with pine nuts and Parmesan if using.
  5. Rest and serve: serve immediately or refrigerate 15 minutes for best flavor. Adjust seasoning before serving.

Notes

  • Let salad rest 15 minutes before serving for best flavor.
  • Store cucumber and tomatoes separately for meal prep to prevent watery dressing.
  • Add a spoonful of fresh pesto to leftovers to refresh flavor.
  • Keeps 3 days in an airtight container.
  • Use rotisserie chicken for the fastest and most flavorful result.