Pesto Chicken Salad Recipe (Low Carb & Packed With Flavor)

Pesto Chicken Salad is your new kitchen hero. Whether you’re wrangling toddlers, racing between Zoom calls, or just tired of the same ol’ turkey sandwich, this easy Pesto Chicken Salad recipe swoops in like a culinary cape-wearing champion. Loaded with bold, herby flavor from the pesto, rich creaminess from the mayo, and a cheesy parmesan kick, it’s far from boring.

Bonus? It’s low carb, keto-friendly, and makes weekday lunches feel like something out of a fancy café (without the $18 price tag). And let’s be real—who couldn’t use a lunch win that takes ten minutes and makes you feel like you’ve got your life together? If you’ve got some cooked chicken in the fridge and a jar of pesto on hand, you’re halfway there. This is your sign to ditch the limp lettuce and bring in the big flavor. Yes, it’s that good.

Table of Contents

What is Pesto Chicken Salad?

Pesto Chicken Salad is the fun, flavor-packed cousin of your standard chicken salad—think fresh, zesty, creamy, and just the right amount of cheesy. At its core, it combines cooked chicken (shredded or chopped), a generous scoop of basil pesto, a touch of mayo for creaminess, and crunchy chopped celery for bite. Add in parmesan cheese and a dash of salt and pepper, and it transforms into something magical. It’s not just lunch—it’s a mood. What makes this version special is that it keeps things simple but doesn’t skimp on flavor.

The pesto brings a burst of Italian flair while keeping things low-carb and totally satisfying. Great on its own, over greens, or tucked into a lettuce wrap—Pesto Chicken Salad is adaptable, unfussy, and straight-up delicious. Perfect for meal prep or a quick whip-together meal that tastes like you actually had time to plan it.

Reasons to Try Pesto Chicken Salad

First off, Pesto Chicken Salad checks all the boxes—flavorful, easy, healthy-ish, and it comes together faster than your morning coffee brews. If you’re low on time but high on hangry, this is your answer. It’s a quick fix that doesn’t feel like one. Second, it’s super versatile: slap it between two slices of bread, wrap it in lettuce, spoon it over pasta, or just eat it straight from the bowl like a no-shame queen.

Third, it’s naturally low carb and keto-friendly, which means no weird substitutions—just real ingredients that deliver big on taste. And let’s not forget the kids. Even picky eaters who side-eye green things have been known to devour this (possibly because it looks like it belongs in a grilled cheese). Plus, it’s make-ahead friendly. You can meal prep a batch and have lunches sorted for the week, saving you from the “what the heck do I eat today?” spiral.

Ingredients Needed to Make Pesto Chicken Salad

• 2 cooked chicken breasts, chopped or shredded
• 2 celery stalks, finely chopped
• ½ cup pesto (store-bought or homemade)
• ¼ cup mayonnaise
• ½ cup shredded parmesan cheese
• Salt and pepper to taste

Optional but fun:

• Squeeze of lemon juice for brightness
• Chopped walnuts or pine nuts for crunch
• A few cherry tomatoes if you’re feeling fancy

Instructions to Make Pesto Chicken Salad (Step by Step)

Making this low-carb Pesto Chicken Salad is a breeze, especially if you already have cooked chicken on hand. Let’s walk through it step-by-step so there’s zero room for mid-recipe panic. This is the kind of meal you can pull together without breaking a sweat, even on a Monday.

Cook the Chicken

Start with cooked chicken breasts. If you’re using leftovers—yay for you! If not, you can poach, roast, or even use rotisserie chicken. Just keep it simple. To poach: place the chicken in a pot, cover with water or broth, add a pinch of salt, and simmer until fully cooked (about 15-20 minutes). Let it cool, then chop or shred it up. Shredded chicken gives a nice texture, but chopped works great too. If you’re using rotisserie chicken, just pull it apart and discard the skin and bones.

Make the Pesto (Optional)

If you’re feeling ambitious, you can make your own pesto using basil, garlic, pine nuts, olive oil, and parmesan. But honestly, store-bought works perfectly here. Just make sure you pick a good-quality one. Some budget versions can taste more like oily grass than basil bliss.

Mix the Base

In a large bowl, combine the shredded or chopped chicken, chopped celery, and parmesan cheese. That celery adds crunch (trust me, you want it), and the parmesan brings in that salty, umami kick. If you’re doing a dairy-free version, you can skip the cheese and it’s still dreamy.

Add the Pesto and Mayo

Now, spoon in your pesto and mayo. Stir it all together until everything is nicely coated. This is where it gets creamy and rich and wonderful. If it seems a bit thick, you can add a teaspoon of olive oil or lemon juice to loosen it up.

Season It

Taste your salad and add salt and pepper as needed. Depending on your pesto, you may not need much salt—so taste first before getting heavy-handed. Want a tiny kick? Add a dash of red pepper flakes.

Chill (Literally)

Pop it in the fridge for about 30 minutes if you can wait. It tastes better cold and gives the flavors time to mingle. But if you’re starving—go ahead, eat it right away. No judgment here.

Looking for other light but satisfying salads? Try our Easy Mango Slaw or this creamy, crunchy BLT Pasta Salad for some lunchtime inspo.

What to Serve with Pesto Chicken Salad

This salad plays nice with lots of sidekicks. Want to keep it light? Serve it over a bed of mixed greens or tucked into butter lettuce leaves. Want something heartier? Spoon it onto toasted sourdough, pile it into a wrap, or stuff it in a croissant if you’re feelin’ a little bougie. Craving crunch? Serve with your favorite crackers or pita chips. It also makes a killer protein topper for a grain bowl—think farro or quinoa. If you’ve got a little sweet tooth post-lunch, a slice of Cream Cheese-Filled Blueberry Lemon Bread is a perfect way to round it out. It’s all about balance, right?

Key Tips for Making Pesto Chicken Salad

1. Use good pesto. It’s the main flavor here, so go for something with real basil and parmesan—not the weird jar in the back of your pantry from 2018.
2. Don’t skip the celery. That crunch keeps it from feeling too heavy.
3. Make it ahead. It’s one of those magical dishes that tastes better after a few hours in the fridge.
4. Tweak the texture. Too thick? Add a touch of olive oil or lemon juice. Too thin? Toss in more chicken or parmesan.
5. Keep it chilled. Especially if you’re meal-prepping for the week, a cold salad tastes fresher and keeps longer.
6. Add-ins are welcome. Walnuts, sun-dried tomatoes, a bit of chopped red onion—they’re all fair game.

Storage and Reheating Tips for Pesto Chicken Salad

This salad stores like a champ. Just place it in an airtight container and keep it in the fridge for up to 4 days. Since it’s mayo-based, it’s best not to leave it out at room temperature for too long—no one wants a sketchy salad situation. Freezing is not recommended, though. The mayo and pesto separate and get weird when thawed. If you’re meal prepping, divide it into single-serve containers to make weekday lunches grab-and-go. If it looks a little dry after sitting, just stir in a tiny bit of extra pesto or mayo before serving and it’ll bounce right back.

FAQs

Can I use canned chicken?
You can, in a pinch. Just drain it well and flake it with a fork. It won’t be quite as juicy, but it works fine.

Is there a dairy-free version?
Yep. Just skip the parmesan and make sure your pesto doesn’t include cheese. Many store-bought options do, so check that label.

What’s the best way to serve it low carb?
Lettuce wraps, straight from the bowl, or over spiralized zucchini noodles. Or go wild and use it as a stuffed avocado filling.

Can I make it with Greek yogurt instead of mayo?
Absolutely. It changes the flavor a bit—tangier and lighter—but still creamy and delicious.

Is this kid-friendly?
Totally! Especially if your pesto isn’t too garlicky. Serve it on a sandwich or crackers and they probably won’t even notice the green stuff.

Final Thoughts

Pesto Chicken Salad is the kind of recipe that checks all the right boxes: easy, fast, healthy-ish, flavorful, and customizable. Whether you’re prepping for the week, feeding a crowd, or just making sure you have something in the fridge that won’t bore you to tears, this is your new go-to. The bold flavor of pesto with creamy mayo and juicy chicken just hits differently. And for busy women who want real food without real fuss, this is the kind of recipe that works hard so you don’t have to. Pair it with something sweet like these Lemon Raspberry Cookies and you’ve got yourself a lunch worth looking forward to. Try it once and you’ll be hooked.

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