This chicken salad might just be your new favorite… and yes, I know I say that with every new recipe, but I really mean it this time. Trust me. This one hits all the right notes: creamy, herby, bright, satisfying, and—most importantly—stupid easy to throw together. It’s one of those meals you’ll make once, then immediately wonder how you lived without it.
The inspiration? A random juice shop in Palm Springs. I was on a hike (aka trying to balance wellness and sunshine), and we stopped in for a quick bite. I grabbed a wrap thinking it would be your standard “healthy” grab-and-go situation, but when I took that first bite? WHOA. It was packed with flavor, super fresh, and had this subtle pesto vibe I couldn’t stop thinking about. So obviously, I had to recreate it. And now… here we are.
What I love most about this recipe is how fast it comes together. Shred some cooked chicken (rotisserie works great if you’re short on time), mix it with pesto, a little yogurt or mayo for creaminess, and boom—done. It’s also incredibly versatile. Pile it onto whole grain toast, wrap it in a tortilla, spoon it into lettuce cups, or just eat it straight out of the bowl with a fork standing in front of the fridge (no judgment). It’s got enough protein and healthy fat to keep you full, and if you pair it with a complex carb like whole grain bread or a side of fruit, it’s a super balanced meal that checks all the macro boxes without trying too hard.
A quick nutrition side note: pairing protein and fat (like chicken and pesto) with fiber-rich carbs (think whole grains, veggies, or even high-fiber crackers) helps keep your blood sugar more stable and your energy levels even throughout the day. Meals like this are great for busy weeks when you want to stay on track without thinking too hard or sacrificing flavor.
And while this version doesn’t have exact grams listed (I’m currently at my beach house and forgot my food scale—honestly, I didn’t even think of it), it’s hard to mess up. Just taste and adjust as you go. This is more of a “vibe it out” kind of recipe, and it totally works. So don’t get your panties in a wad over measurements—trust your gut, or at the very least, your spoon.
One final tip: double the batch. Seriously. It disappears fast—especially if you’re sharing with someone or planning to live off it for lunches during the week. It stores well in the fridge, and I swear it gets even better the next day as the flavors settle in.
Make it once and I promise… you’ll be making it on repeat.
Nutrition:
- Macros (chicken salad, no bread)
- Serves 3
- 1/3 of mixture
- 257 calories
- 13 fat | 2 carb | 29 protein
- 1 fiber
Pesto Chicken Salad
Ingredients
- 3 cups (12 ounces estimate) rotisserie chicken breast, no skin chopped
- 1/2 small red onion diced
- 1/4 cup non-fat greek yogurt (I used Fage)
- 1/4 cup jarred pesto (I used Mezzetta)
- 1-2 Tbs fresh chopped parsley (basil would be great too!)
- Salt & pepper to taste
Instructions
- Combine all ingredients into a bowl and mix!
Notes
- This recipe is naturally gluten-free
- This recipe can be dairy free by using a dairy free yogurt and pesto
