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Pesto Chicken Salad

Say goodbye to dry chicken with this creamy pesto chicken salad recipe! It's got tomatoes, fresh basil, Italian seasoning, and a squeeze of lemon that's best served on a slice of sprouted whole grain bread.

Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Calories 412 kcal

Ingredients

  • 1 (5-oz.) can chicken breast, packed in water
  • ½ cup cherry tomatoes
  • slices low-sodium sprouted whole-grain bread (like Ezekiel®)
  • 1 cup fresh basil leaves
  • 2 tsp. Italian seasoning blend
  • ¼ cup reduced-fat (2%) plain Greek yogurt
  • 2 tsp. mayonnaise
  • ½ medium lemon

Instructions

  1. Drain chicken; set aside.

  2. Cut cherry tomatoes in half; set aside.

  3. Toast bread in toaster for 1 to 2 minutes until golden brown; set aside.

  4. Combine basil, Italian seasoning, yogurt, and mayonnaise in a food processor or blender, squeeze lemon on top; pulse until combined.

  5. Combine chicken, tomatoes, and basil mixture in a medium bowl; mix well.

  6. Transfer chicken mixture to a serving plate; serve with toast.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.