Description
This Pesto Chicken Salad is a flavorful and easy-to-make dish featuring tender diced chicken mixed with crisp celery, red onion, toasted pine nuts, and a creamy basil pesto dressing. Perfect for a quick lunch or a light dinner, it can be enjoyed immediately or chilled for later.
Ingredients
Units
Scale
Main Ingredients
- 3 cups diced chicken
- 2 celery ribs diced
- 1/2 cup basil pesto
- 1/4 cup mayonnaise
- 1/4 cup diced red onion
- 1/4 cup toasted pine nuts
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: freshly grated parmesan
Instructions
- Combine Ingredients: In a large mixing bowl, add the diced chicken, diced celery, diced red onion, and toasted pine nuts. Stir to mix these components evenly.
- Add Dressing: Add the basil pesto and mayonnaise to the bowl. Season with kosher salt and freshly ground black pepper. Stir well until all the ingredients are evenly coated and combined.
- Serve or Chill: Enjoy this salad immediately as a fresh meal, or cover and refrigerate it for later to allow the flavors to meld. Optionally, garnish with freshly grated parmesan before serving.
Notes
- Use shredded chicken as a convenient alternative to diced chicken.
- To toast pine nuts, warm them in a dry skillet over medium heat until golden and aromatic, about 3-4 minutes, stirring frequently.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- The salad tastes great when chilled, but can also be served at room temperature.
- Feel free to add extra fresh basil leaves for enhanced herbal flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg
