Pesto Chicken Salad

Ingredients

• 60 ml (1/4 cup)mayonnaise
• 30 ml (2 tablespoons)garlic pesto
• 454 g (1 pound)cooked chicken, cubed
• 6 slicesbacon, cooked crisp and crumbled
• 1 mediumavocado, cubed
• 10grape tomatoes, halved
• To tastefresh butter lettuce leaves, optional for serving

Instructions

1. 1

   Mix the dressing

   In a large mixing bowl, stir together the mayonnaise and garlic pesto.

2. 2

   Add the salad ingredients

   Add the chicken, bacon, avocado and tomatoes, then toss until everything is mixed with the dressing.

3. 3

   Serve the salad

   Eat the salad as it is, or spoon it over fresh butter lettuce leaves.

What is pesto chicken salad?

This American-style chicken salad brings together cooked chicken, bacon, avocado and tomatoes in a pesto mayonnaise dressing. It takes the familiar creamy chicken salad idea in a herby, savoury direction.

Here, the contrast of crisp bacon, tender chicken and buttery avocado makes a satisfying mix, while juicy tomatoes add freshness. Butter lettuce is an optional way to serve it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 376 calories, 27g protein, 3g carbs, 27g fat.

Chicken provides most of the protein, while the mayonnaise, bacon and avocado contribute much of the fat. The chicken and tomatoes provide some carbohydrates, but the listed per-serving total is low in carbs. Serve it with extra lettuce or a piece of bread if you want to round out the plate.

The pesto dressing

Mayonnaise: it gives the dressing a creamy base that clings to the chicken and other ingredients.

Garlic pesto: stir it into the mayonnaise before adding the salad ingredients so its flavour is spread through the dressing. Pesto brands can vary in saltiness, so taste before adding any extra seasoning.

Getting the textures right

Bacon: cook it until crisp before crumbling it into the salad; that gives it a contrast with the softer ingredients.

Avocado: cube it and toss gently so it holds its shape. Halved grape tomatoes add juicy bites without requiring extra chopping.

A quick assembly

The method is simple: mix the dressing first, then add the prepared chicken, bacon, avocado and tomatoes. Since the chicken and bacon are already cooked, the work here is combining and serving rather than cooking.

Use a large bowl to make tossing easier, and fold the ingredients together gently to avoid mashing the avocado.

Ways to serve it

Butter lettuce: spoon the salad onto fresh leaves for a crisp, easy-to-hold serving. Add the leaves just before eating so they stay fresh.

On its own: serve it straight from the bowl for a simple lunch. For a more substantial plate, pair it with bread or a side salad.

Recipe notes & tips

• Use fully cooked chicken that has cooled before mixing it into the salad.
• Crumble the bacon once it is crisp and cool enough to handle.
• Cut the avocado just before assembling to help keep it fresh-looking.
• Toss gently after adding the avocado to keep the cubes intact.
• Taste the pesto dressing before combining it with the other ingredients.

Variations

• Add lemon: squeeze a little over the avocado for a brighter flavour.
• Use baby spinach: serve the salad over leaves instead of butter lettuce.
• Try a different pesto: swap garlic pesto for another variety you enjoy.
• Add crunch: scatter chopped toasted nuts over the salad just before serving.
• Make it a sandwich: spoon the mixture into bread or a roll.

Common mistakes to avoid

• Warm chicken: let it cool before mixing so the dressing stays creamy.
• Soft bacon: cook it until crisp before crumbling for a better texture.
• Overmixing: fold gently once the avocado is added to prevent it from turning mushy.
• Dressing unevenly: combine the mayonnaise and pesto first, then add the other ingredients.
• Soggy lettuce: add the salad to the leaves just before serving.

How to store

Store leftovers in an airtight container in the fridge and eat within 1–2 days for the best texture, as the avocado can discolour. This salad is best served cold; stir gently before serving and avoid freezing it.

Frequently asked questions