Description
A flavorful and easy-to-make Pesto Chicken Salad featuring tender diced chicken, crisp celery, basil pesto, and toasted pine nuts that 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, stir together the diced chicken, diced celery ribs, basil pesto, mayonnaise, diced red onion, toasted pine nuts, kosher salt, and freshly ground black pepper until everything is well combined and evenly coated.
- Serve or Chill: Enjoy the pesto chicken salad immediately or cover and refrigerate it to chill for later consumption, which enhances the flavors.
Notes
- Use shredded chicken as an alternative to diced chicken for a different texture.
- To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until golden brown and fragrant.
- Add freshly grated parmesan for extra richness and flavor.
- The salad can be served on its own, on a bed of greens, or as a sandwich filling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 65 mg
