Awesome Pesto Chicken Salad Recipe

A New Twist on Chicken Salad

I have been making chicken salad for fifty years. My old recipe was good. But it was a little boring. Then my grandson Leo came for a visit. He stirred a big spoonful of pesto right into my bowl.

What a difference it made. The whole kitchen smelled like a summer garden. I was so surprised. Now it is my favorite way to make it. Do you have a favorite ingredient you like to add to old recipes?

Why This Recipe Works

This salad is more than just food. It is a way to make a simple meal feel special. The pesto adds so much flavor without any hard work. That is why this matters. Good food should make you happy, not tired.

It also lets you use what you have. You can use leftover chicken from last night’s dinner. No chicken? A can of chickpeas works great too. Cooking is about using your imagination.

Let’s Talk Flavors

When you mix everything, take a deep breath. Doesn’t that smell amazing? The pesto and parmesan are like best friends. The celery gives a nice little crunch. It all comes together in a creamy, dreamy way.

Fun fact: The word pesto comes from an Italian word meaning to crush. It is named for the way the basil is crushed in a mortar. I still laugh at that. I just use a store-bought jar. It tastes wonderful all the same.

How to Make It Your Own

The real fun begins after you stir everything together. This is where you get to be the boss of your kitchen. Taste it. What does it need? Maybe a pinch more salt? A grind of black pepper?

You can add other things too. I sometimes throw in a handful of sunflower seeds. My neighbor loves adding chopped apples. What would you mix in? Tell me your best add-in idea.

A Simple, Happy Meal

I love this chicken salad on a thick slice of bread. It is also perfect with some crackers. Or just eat it with a spoon right from the bowl. I have done that more than once.

This is why simple recipes matter. They give you a good meal and more time to enjoy your day. Do you prefer your chicken salad in a sandwich or on its own?

Ingredients:

Ingredient	Amount	Notes
Chicken Breasts	2	cooked and chopped/shredded
Celery Stalks	2	chopped
Pesto	1/2 Cup
Mayonnaise	1/4 Cup
Shredded Parmesan Cheese	1/2 Cup
Salt/Pepper	to taste

My Awesome Pesto Chicken Salad

Hello, my dear! Come sit with me. I want to share my pesto chicken salad recipe. It is so simple and fresh. It always reminds me of summer lunches with my grandchildren. They gobble it up so fast! I still laugh at that. The basil in the pesto makes the whole kitchen smell amazing. It is like a little garden in a bowl.

• Cook Time: 20 minutes (for chicken)
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Lunch, Salad

Let us get our ingredients ready. You will need cooked chicken, celery, pesto, mayonnaise, and Parmesan cheese. I like to use leftover chicken from last night’s dinner. It makes everything so much easier. (My hard-learned tip: shred the chicken with two forks. It gives the salad the best texture!) Now, let’s put it all together.

Step 1

First, cook your chicken if you have not already. I just bake it with a little salt. Then let it cool down. Shred or chop it into small, bite-sized pieces. Put it all in a big mixing bowl. I love using my big yellow bowl for this.

Step 2

Now, add the chopped celery to the bowl. Next, spoon in the lovely green pesto and the mayonnaise. Sprinkle all that Parmesan cheese right on top. Gently stir everything together. Doesn’t that color look wonderful? Do you prefer crunchy or soft textures in your salad? Share below!

Step 3

Finally, give it a little taste. Add a pinch of salt and pepper if you think it needs it. I always add a tiny bit more pepper. That is just how I like it. And you are done! See how easy that was?

Let’s Mix It Up!

This recipe is wonderful as it is. But you can also have fun with it. I like to change it depending on my mood. Or what I find in the fridge. Here are a few of my favorite twists. They are all so tasty.

• The Sun-Dried Tomato Twist: Add some chopped sun-dried tomatoes. They are sweet and chewy.
• The Everything Bagel Twist: Sprinkle in some everything bagel seasoning. It gives a nice, salty crunch.
• The No-Mayo Twist: Use plain Greek yogurt instead of mayonnaise. It is wonderfully tangy and light.

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, how should we eat this delicious salad? I have a few ideas. My favorite way is in a buttery, flaky croissant. It feels so fancy! You can also serve it on a bed of crisp lettuce. Or with some simple crackers for a quick snack.

What should we drink with it? A glass of chilled iced tea with lemon is perfect. It is so refreshing. For a special evening, a crisp glass of Sauvignon Blanc pairs beautifully. It tastes like a celebration. Which would you choose tonight?

Keeping Your Pesto Chicken Salad Happy

This salad is a wonderful make-ahead lunch. It stays fresh in the fridge for three days. Just keep it in a sealed container.

I do not recommend freezing this one. The mayonnaise and celery get watery and sad. I learned this the hard way with a batch I tried to save.

Batch cooking the chicken is a great time-saver. Cook a few breasts on Sunday for easy meals all week. This matters because a good lunch should be simple.

It stops you from reaching for less healthy options. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

Is your salad too dry? Add one more tablespoon of mayonnaise. Stir it in gently until it looks creamy again.

I remember when my grandson said his salad was bland. The fix is easy. Always taste it before you serve.

Add more salt and pepper until it sings. If your pesto is too strong, add a squeeze of lemon juice. This balances the flavors beautifully.

Fixing small problems builds your cooking confidence. It also makes your food taste so much better. Which of these problems have you run into before?

Your Pesto Chicken Salad Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your pesto label to be sure.

Q: Can I make it ahead? A: Absolutely! It gets even better after a night in the fridge.

Q: What can I use instead of celery? A: Try chopped cucumber or bell peppers for a nice crunch.

Q: Can I double the recipe? A: Of course. Just use a bigger bowl to mix everything.

Q: Any optional add-ins? A: Toasted pine nuts are a lovely addition. *Fun fact: They are actually seeds, not nuts!* Which tip will you try first?

Thank You for Cooking With Me

I hope this recipe becomes a favorite in your home. It always reminds me of summer lunches on the porch.

I love seeing your kitchen creations. It makes my day. Please share your photos with our community.

Have you tried this recipe? Tag us on Pinterest! I cannot wait to see your version. Happy cooking!

—Grace Ellington.