We are big chicken salad fans in our house. Especially during the summer! Any time I make it, it is made with the intention to last throughout the week for lunches, but it always seems to disappear fast.
I made this Pesto Chicken Salad to change up our usual chicken salad and it could not be easier to make. It came together rather quickly (when precooking and shredding the chicken prior). I typically meal prep chicken in the Crockpot on Monday’s and shred it to use in meals during the week. I set aside about 1 ½ large chicken breast (4 cups) for this recipe. You can also use a rotisserie chicken for this recipe to save on time.
When I say this recipe could not be easier to make, I mean it. It’s a one bowl recipe where you throw all ingredients into the bowl and mix until combined. That’s it. You’re done. Lunch is served!
I love how the flavors and textures came together in this recipe. The pesto flavor shines with notes of cumin coming through and the shallot and pepitas bring a crunch with every bite.
This recipe is a great go-to lunch that can be eaten cold and served in a variety of ways. We enjoy this Pesto Chicken Salad on butter lettuce as a lettuce wrap, but it can also be served with vegetable sticks, crackers or on a croissant or sandwich bread. Or you can enjoy it as Jared does, straight from the bowl to his mouth!
Let’s dive in..
Ingredients
- • 4 cups shredded chicken
- • 1 medium shallot, diced
- • ¼ cup light mayonnaise
- • 1/3 cup pesto
- • ¼ cup pepitas
- • 1 tbsp lemon juice
- • ½ tbsp cumin
- • salt & pepper to taste
Instructions
- Add all ingredients in a medium mixing bowl. Stir until well combined.
- Serve with crackers, veggie sticks, on bread/croissants or lettuce.
Notes
* Store in air tight container in refrigerator for up to 3 days.
