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When summer gets busy and fresh basil is calling at the market, this easy pesto chicken salad is my go-to solution for lunch or dinner. It is creamy, bright with pesto, and loaded with protein, all without extra fuss. Whether you spoon it into a croissant or pile it on greens, you can have a satisfying meal in minutes.
When my kids were little, I threw this together after soccer practices and it quickly became their favorite way to eat chicken. Now I make double batches for work lunches and always get recipe requests.
Ingredients
- Cooked rotisserie chicken: Shredded or cubed rotisserie chicken is tender and easy to use. I always pick one that smells aromatic and feels moist.
- Plain Greek yogurt: Creates creaminess without heaviness. Look for full fat yogurt for the best texture.
- Pesto: Brings big flavor in every bite. Homemade is wonderful but a good refrigerated store-bought version works beautifully.
Instructions
- Prepare the Chicken:
- If using a whole rotisserie chicken, pull the meat from the bone and shred or cube it into bite-sized pieces. Remove any skin for a lighter flavor.
- Mix the Base:
- Add the chicken pieces to a large mixing bowl. Spoon in plain Greek yogurt and dollop the pesto. Measure carefully so the flavors balance.
- Combine and Coat:
- Using a large spoon, mix everything together until the chicken is well coated with the creamy yogurt pesto mixture. Make sure every piece is glossy and green so you get full flavor in every mouthful.
- Serve and Enjoy:
- Spoon the salad into a wrap, over salad greens, on crunchy toast, or inside a buttery croissant. This is also delicious straight from the bowl.
Good pesto brings so much summery flavor. I have fond memories of making basil pesto with my grandma every August and tasting the difference just-picked basil makes. To this day I always look for the most vibrant pesto at the store or make my own in small batches.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. The salad is best eaten cold and the flavors develop more overnight. If taking for lunch pack it with an ice pack.
Ingredient Substitutions
Swap Greek yogurt with your favorite plant based yogurt for a dairy free version. Use leftover poached or roasted chicken instead of rotisserie. If you only have jarred pesto taste for salt and boost with an extra squeeze of lemon.
Serving Suggestions
Spread the salad between slices of toasted sourdough. Fill halved avocado halves for a low carb bowl. Serve alongside a summer tomato salad for a fresh lunch plate.
Cultural and Seasonal Context
This salad puts a Mediterranean spin on a classic American lunch, inspired by Italian pesto and the simplicity of rotisserie chicken. It is especially irresistible at the start of basil season and is picnic friendly too.
Seasonal Adaptations
Add chopped sun dried tomatoes for extra sweetness. Toss in baby spinach or arugula for a green boost. Use homemade pesto when basil is abundant.
This is the kind of recipe that disappears from the bowl before you know it. It has carried me through many potlucks, lunchboxes, and sunny backyard picnics and was the dish I once relied on during a heatwave because turning on the stove was not an option.
Recipe FAQs
- → Can I substitute the Greek yogurt?
Yes, you may use mayonnaise or a dairy-free alternative for a similar creamy texture.
- → What type of chicken works best?
Rotisserie chicken is convenient, but any cooked boneless chicken, shredded or cubed, works well.
- → How can I serve this dish?
Enjoy it in wraps, on toast, croissants, salad greens, or simply on its own as a light meal.
- → Is store-bought pesto suitable?
Absolutely! Store-bought pesto saves time and blends well, though homemade pesto enhances freshness.
- → How long does it keep in the fridge?
Store in an airtight container and enjoy within 2-3 days for peak freshness and flavor.