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A bowl of creamy Pesto Chicken Salad with cherry tomatoes and pine nuts

Pesto Chicken Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 385
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken breasts, cooked and cubed
  • 1/2 cup prepared basil pesto
  • 1/4 cup mayonnais e
  • 1/4 cup plain Greek yogurt
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup toasted pine nuts
  • 2 tablespoons fresh lemon juice
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Method
 

  1. Process cooked chicken breasts into 0.5-inch uniform cubes and place in a chilled mixing bowl.
  2. In a separate vessel, whisk together basil pesto, mayonnaise, Greek yogurt, and lemon juice until a homogenous emulsion is formed.
  3. Incorporate the dressing into the chicken cubes using a folding motion to ensure even distribution without breaking the protein structure.
  4. Add halved cherry tomatoes, toasted pine nuts, and Parmesan cheese to the mixture.
  5. Adjust seasoning with kosher salt and ground black pepper to taste.
  6. Transfer to an airtight container and refrigerate at 40°F (4°C) for a minimum of 30 minutes to facilitate flavor maturation before service.