Only 3 ingredients in this healthy no mayo high protein pesto chicken salad! Rotisserie chicken, pesto, and Greek yogurt and you can make this quick and easy recipe in under 5 minutes. Use in a wrap, on a croissant, on a sandwich or on top of a romaine, kale or arugula salad.
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Why You'll Love This Recipe
- Only 3 simple ingredients! You can use rotisserie, canned or cooked chicken and either pre-made or dairy-free pesto.
- Full of protein, low carb and keto friendly.
- Creamy and full of flavor!
- You can eat it in a variety of ways! Enjoy this pesto chicken salad for lunch or dinner in wraps, on croissants, on top of romaine lettuce or toast or even stirred into pasta for a cold pasta salad.
Ingredients
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Pesto: You can make your own homemade pesto with lots of basil or you can buy a jarred pre-made version from the grocery store.
- Chicken: I like using rotisserie chicken because it is super easy. Grilled chicken or canned chicken is also a great option.
How to Make This Recipe
Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.
- Combine all ingredients in a large bowl. Mix together and serve in a wrap, on toast or a croissant or on top of lettuce like arugula, kale or romaine.
Expert Tips
- Make ahead: Meal prep pesto chicken salad and make ahead for a week's full of lunches.
- Storage: Store leftovers in an airtight container for up to 5 days in the refrigerator.
Recipe FAQs
Chicken, potatoes, pasta and pesto salmon are my favorite ways to use up pesto.
Basil, olive oil, parmesan cheese, pine nuts and simple seasoning make up the traditional recipe. To make a vegan pesto you can swap out parmesan cheese for nutritional yeast. For a less expensive version, use walnuts instead of pine nuts.
Related Recipes
Pesto Chicken Salad
Ingredients
- 2 cups rotisserie chicken
- ¾ cup plain Greek yogurt
- 6 oz pesto
Instructions
- Combine all ingredients in a large bowl. Mix together and serve in a wrap, on toast or a croissant or on top of lettuce like arugula, kale or romaine.
Notes
- Make ahead: Meal prep this recipe and make ahead for a week's full of lunches.
- Storage: Store leftovers in an airtight container for up to 5 days in the refrigerator.
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