Pesto Chicken Salad

Ingredients

• 280 g (2 cups)cooked chicken, diced or shredded
• 80 ml (⅓ cup)pesto
• 45 ml (3 tablespoons)mayonnaise
• 30 ml (2 tablespoons)sun-dried tomatoes, diced
• 1 pinchblack pepper, to taste

Instructions

1. 1

   Prepare tomatoes

   If the sun-dried tomatoes are packed in oil, drain them, then cut them into small, bite-sized pieces.

2. 2

   Combine ingredients

   Put the chicken, mayonnaise, pesto and sun-dried tomatoes into a bowl.

3. 3

   Mix and season

   Stir until everything is evenly combined, then season the chicken salad lightly with pepper.

4. 4

   Adjust consistency

   If you prefer a different consistency, add more pesto and/or mayonnaise to taste, one tablespoon at a time.

5. 5

   Serve or chill

   Serve straight away, or cover and refrigerate until ready to eat, for up to 4 days in advance.

What is pesto chicken salad?

Chicken salad is a familiar American lunch, often made by mixing cooked chicken with a creamy dressing. This version brings in pesto, a basil-based Italian sauce, for a savoury, herby flavour.

Mayonnaise softens the pesto’s intensity, while sun-dried tomatoes add concentrated tomato flavour. Using cooked chicken makes the salad especially quick to put together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 457 calories, 38g protein, 8g carbs, 29g fat.

The chicken provides most of the protein, while the pesto and mayonnaise contribute much of the fat. The chicken and sun-dried tomatoes supply the main carbohydrates, though the amount is modest; serve with vegetables and bread or grains if you want a more balanced, filling plate.

The chicken and pesto

Cooked chicken: diced pieces give you a substantial bite, while shredded chicken lets the dressing cling to more of its surface. Either works well, including leftover chicken.

Pesto: stir it through thoroughly so its oil and herbs are distributed across the chicken. Pestos vary in thickness, so the final texture may differ slightly by brand.

Keep the tomatoes bite-sized

Oil-packed tomatoes: drain away the excess oil before cutting them. This helps keep the salad from becoming greasy.

Small pieces: dice the tomatoes finely enough to spread through the mixture. That way, their intense flavour is present in each portion without dominating a bite.

Get the texture right

Mix gently but thoroughly until the chicken is coated. If the salad seems too thick, add pesto or mayonnaise a tablespoon at a time, as the method suggests.

Taste before adding much pepper, since pesto and sun-dried tomatoes can already bring plenty of flavour. A small pinch is a good place to start.

A five-minute lunch

There is no cooking step if your chicken is already cooked, so the main task is simply combining the ingredients. If you need to dice the tomatoes, do that first to make mixing easier.

The salad can be eaten straight away or chilled for later. For meal prep, portion it into a covered container and keep it refrigerated.

What to serve alongside

Serve it in a sandwich or wrap, or spoon it over salad leaves for a lighter-feeling lunch. Crisp vegetables such as cucumber or pepper make a fresh contrast to the creamy mixture.

For a more filling plate, add bread, crackers or cooked grains. Keep any sides separate until serving so they retain their texture.

Recipe notes & tips

• Use fully cooled cooked chicken so the mayonnaise-based mixture stays chilled.
• Drain oil-packed tomatoes well before dicing them.
• Shred the chicken finely if you want a more evenly coated salad.
• Add extra pesto or mayonnaise a tablespoon at a time to control the consistency.
• Season with pepper gradually, then taste before adding more.
• Keep the salad covered in the fridge if you are not serving it straight away.

Variations

• Add greens: Fold in a handful of finely chopped spinach for a fresh note.
• Use Greek yoghurt: Replace some of the mayonnaise with plain Greek yoghurt for a tangier dressing.
• Add crunch: Stir in chopped celery just before serving.
• Choose another pesto: Try a sun-dried tomato pesto for a deeper tomato flavour.
• Make it a wrap: Spoon the salad into a tortilla with crisp lettuce.
• Add cheese: Scatter grated Parmesan over the salad when serving.

Common mistakes to avoid

• Skipping the drain: Excess oil can make the mixture greasy; drain oil-packed tomatoes before chopping.
• Adding too much dressing at once: The salad can become loose; adjust with pesto or mayonnaise one tablespoon at a time.
• Oversized tomato pieces: They can overwhelm a mouthful; dice them into small pieces.
• Over-seasoning early: Pesto is already flavourful; add pepper lightly and taste before adding more.
• Leaving it uncovered: The surface can dry out in the fridge; store the salad in a covered container.

How to store

Cover and refrigerate the salad, and use it within 4 days. Serve chilled, or let a portion stand briefly at room temperature; reheating is not needed.

Frequently asked questions