Creamy Pesto Chicken Salad Recipe for a Guilt-Free Lunch

Pesto Chicken Salad Recipe is a quick and delicious low-carb option, perfect for a nourishing lunch.

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Prep Time 10

Chilling Time 30

Total Time 10

Servings: 4 servings

Course: Salads

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cooked Chicken Breasts Shredded or chopped
2-3 stalks Celery Finely chopped
1/2 cup Pesto Homemade or store-bought
1/4 cup Mayonnaise Greek yogurt can be used as a substitute
1/4 cup Shredded Parmesan Cheese Nutritional yeast for dairy-free
to taste Salt
to taste Pepper

Equipment

Mixing bowl
Spatula
Knife
cutting board

Method

Instructions

Shred or chop the cooked chicken breasts into bite-sized pieces.
Wash and finely chop the celery stalks and add them to the mixing bowl.
In a separate bowl, mix together pesto, mayonnaise, and shredded Parmesan cheese until smooth.
Pour the dressing over the chicken and celery and gently fold together.
Sprinkle salt and pepper, mix well, and adjust seasoning as needed.
Serve immediately or chill in the refrigerator for 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 75mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

For added crunch, consider adding toasted nuts. Chill for enhanced flavors.

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