Delicious Easy Pesto Chicken Salad for Effortless Lunches

Transform leftover chicken into a fresh, flavorful Easy Pesto Chicken Salad that is quick, low-carb, and perfect for busy lunches.

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Prep Time 10

Chill Time 30

Total Time 40

Servings: 4 servings

Course: Salads

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cooked Chicken Breasts leftover or rotisserie chicken is fine
1 stalk Celery finely diced
1/2 cup Pesto homemade or store-bought
1/2 cup Mayonnaise or plain Greek yogurt for a lighter option
1/4 cup Shredded Parmesan Cheese or nutritional yeast for dairy-free
to taste Salt
to taste Pepper

Equipment

Mixing Bowl
knife
cutting board

Method

Step‑by‑Step Instructions

Begin by chopping or shredding your cooked chicken breasts into bite-sized pieces.
In a large mixing bowl, combine the chopped chicken, finely diced celery stalks, and your choice of pesto.
Next, add mayonnaise to the mixing bowl, which binds all the ingredients together with a creamy texture.
Now it's time to taste! Season your mixture with a pinch of salt and freshly ground black pepper.
Allow your Easy Pesto Chicken Salad to sit in the refrigerator for about 30 minutes.
When you're ready to serve, scoop the salad into your favorite wraps, onto whole-grain bread, or enjoy in a bowl.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 6gProtein: 30gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 500mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Perfect for meal prep; stays fresh in the fridge for up to 3 days. Enjoy it with a side salad or in a wrap.

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