Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1/2 cup pesto sauce
- 1/4 cup Greek yogurt
- 1/4 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Step 1: In a large bowl, combine the shredded cooked chicken and pesto sauce, mixing until the chicken is well-coated with the pesto.
- Step 2: Add the Greek yogurt to the chicken mixture and stir until fully incorporated, creating a creamy texture.
- Step 3: Gently fold in the cherry tomatoes, red onion, and feta cheese, ensuring all ingredients are evenly distributed.
- Step 4: Season with salt and pepper to taste, adjusting as necessary based on your preference.
- Step 5: Serve immediately or refrigerate for about 30 minutes to allow flavors to meld. Garnish with fresh basil leaves before serving if desired.
Notes
- For optimal freshness, store leftover pesto chicken salad in an airtight container in the refrigerator for up to three days.
- If you prefer your salad warm, gently reheat it in a microwave for about 30 seconds, stirring halfway through to maintain its creamy texture without overcooking.
- Serve the pesto chicken salad on a bed of mixed greens or as a filling in a wrap for a delightful meal that adds variety to your dining experience.
- For a burst of flavor, consider adding toasted pine nuts or walnuts to the salad; they complement the pesto beautifully and add an extra crunch!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 1g