This post may contain affiliate links. Please see my disclosure policy
This Pesto Chicken Salad recipe combines shredded chicken, basil pesto, and a creamy mayo dressing for an easy no-cook lunch ready in 10 minutes.
This Pesto Chicken Salad is what happens when classic chicken salad meets a jar of good basil pesto, and it is every bit as good as it sounds. Shredded chicken gets tossed in a creamy dressing built from mayo (or Greek yogurt, if you want to lighten things up), pesto, a little red onion for crunch, and a splash of lemon juice to keep it bright. It comes together in one bowl with basically zero cooking involved, as long as you have leftover or rotisserie chicken on hand.
It’s the kind of recipe I make on repeat during the week, because it is so easy and never boring. You can pile it onto a sandwich, put it into a wrap, spoon it over a bed of greens, or just eat it straight from the bowl with crackers. It holds up in the fridge for days, so it’s an easy make-ahead lunch for busy weeknights or a quick, no-fuss dinner when you don’t feel like turning on the stove.
Erin’s Notes
- Ready in 10 minutes — no cooking required if you’re using leftover or rotisserie chicken.
- Big flavor from just a handful of ingredients, thanks to the pesto.
- Flexible — swap in Greek yogurt for a lighter, protein-packed version.
- Great for meal prep since it keeps well in the fridge for several days.
Ingredient Notes
- Chicken: This is a great way to use up leftover chicken from a previous meal, but it’s also a good excuse to pick up a rotisserie chicken at the store.
- Pesto: Store-bought pesto keeps this recipe quick and easy, and there are plenty of good jarred or refrigerated options at the grocery store. If you have a little extra time (or a big batch of basil to use up), homemade pesto takes this salad up a notch and lets you control the salt and garlic to your taste.
- Mayo or Greek yogurt: Mayo gives the classic rich, creamy texture, while plain Greek yogurt lightens things up and adds a boost of protein with a slightly tangier flavor. Both work well, so pick based on what you’re in the mood for.
- Red onion: Adds a bit of sharp crunch and color. Yellow onion or shallot can stand in if that’s what you have, and green onion works too for a milder flavor.
- Lemon juice: Freshly squeezed is best here, it brightens up the pesto and balances the richness of the mayo.
Pesto Chicken Salad
Ingredients
- 3 cups cooked chicken, shredded or chopped
- 1/2 cup mayo, or plain Greek yogurt
- 1/4 cup pesto
- 2 Tablespoons red onion, finely chopped
- 1 Tablespoon lemon juice
- salt & pepper to taste
Instructions
- In a bowl mix together the ingredients for the dressing. Stir the mayo, pesto, red onion, and lemon juice together until well combined.1/2 cup mayo, 1/4 cup pesto, 2 Tablespoons red onion, 1 Tablespoon lemon juice
- Pour over the chicken and stir until everything is evenly coated.3 cups cooked chicken
- Taste and season with salt and pepper if necessary.salt & pepper to taste
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Pesto Chicken Salad
- Make the dressing. In a mixing bowl, stir together the mayo, pesto, red onion, and lemon juice until well combined and evenly colored.
- Add the chicken. Pour the dressing over the 3 cups of cooked chicken and stir until every piece is evenly coated.
- Season and serve. Taste the chicken salad and season with salt and pepper as needed. Serve right away, or chill until ready to eat.
Recipe Tips
- Soak the chopped red onion in cold water for a few minutes before adding it if you’d like to mellow its bite.
- Let the salad chill for at least 30 minutes before serving if you have time — the flavors get even better as it sits.
- Rotisserie chicken gets this on the table in just minutes, and the chicken is already seasoned and cooked perfectly, so it works really well here.
- If you aren’t a fan of mayo, Greek yogurt is a perfect swap.
Recipe Variations
- Add cherry tomatoes: Halved cherry tomatoes stirred in right before serving add a juicy, fresh bite and a pop of color.
- Serve it as a sandwich: Pile the chicken salad onto bread with fresh tomato slices and a few leaves of lettuce for an easy sandwich.
- Add crunch with nuts: Stir in a handful of chopped cashews or pine nuts for extra texture and a little richness. Toast them first if you want to bring out even more flavor.
How To Serve It
Pesto Chicken Salad is endlessly versatile. Pile it onto crusty bread or a soft roll for a sandwich, wrap it in a tortilla with some greens, scoop it over a bed of lettuce for a low-carb lunch, or serve it with crackers as a quick snack or appetizer. It’s also a great filling for croissants if you want to dress it up for a brunch spread.
Storage
Refrigerator: Store leftover chicken salad in an airtight container in the fridge for up to 4 days.
Freezer: This recipe isn’t a great candidate for freezing — the mayo or yogurt-based dressing tends to separate and turn watery once thawed, so it’s best enjoyed fresh from the fridge.
Make-ahead: You can mix the full salad up to a day in advance and keep it chilled until you’re ready to serve — it’s a great option for meal prep or packed lunches.
Yes, drained canned chicken will work in a pinch, though the texture won’t be quite as good as freshly cooked or rotisserie chicken.
The chicken salad itself is naturally gluten-free — just double check the label on your pesto, since some brands add ingredients that contain gluten. Choose gluten-free bread or crackers if you’re serving it that way.
Use mayo instead of Greek yogurt and a dairy-free pesto (many traditional pesto recipes include Parmesan) to keep this dairy-free. If you are making your own pesto, just leave out the Parmesan.
