Pesto Chicken Salad
Liven up your lunch routine with this flavorful and creamy pesto chicken salad. Tender chunks of cooked chicken are coated in a vibrant pesto and spinach mixture, then mixed with creamy mayonnaise, fresh lemon juice, and seasonings. This easy-to-make salad is perfect for sandwiches or as a topping for salads. With its bold flavors and creamy texture, it's sure to become a new favorite in your meal rotation.
— Constant Cookbook
Ingredients
- 2 pounds cooked chicken, diced small
- 1½ cups pesto (
- or store-bought)
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 3 tablespoons lemon juice
- 1¼ cups mayonnaise
- ¾ teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
Instructions
- Place the chicken in a large bowl; set aside.
- Place the pesto, spinach and lemon juice in a food processor or blender and puree until combined and smooth. Add the mayonnaise and puree again for about 5 to 10 seconds to combine.
- Pour the pesto mixture over the chicken, add the salt and pepper, and stir to completely coat all of the chicken. Serve on your croissants or your favorite bread. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Prep Time
PT30M
Yield
About 8 servings
Nutrition
- Calories: 222 kcal
- Carbohydrate Content: 11 g
- Protein Content: 3 g
- Fat Content: 18 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 6 mg
- Sodium Content: 963 mg
- Fiber Content: 2 g
- Sugar Content: 5 g
- Serving Size: 1 serving
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