On the cobblestone streets of Genoa, Italy, the air is perfumed with the sharp tang of fresh basil, garlic, and crushed pine nuts. That classic pesto—vibrant green and bursting with Mediterranean soul—finds a new home in this no-cook Pesto Chicken Salad, a dish that bridges the gap between rustic European countryside and easy North American meal prep. With a refreshing herbaceous kick and globally inspired charm, this salad is your passport to flavor.
Why This Recipe Works
- Globally Inspired Simplicity: This recipe brings the essence of Northern Italy to your table using readily available ingredients. It honors the traditional Genovese pesto while adapting seamlessly into a hearty chicken salad.
- Perfect for No-Cook Days: Whether it’s a hot summer afternoon or you’re simply avoiding the oven, this recipe requires zero cooking. Using rotisserie chicken makes it weeknight-friendly and endlessly convenient.
- Customizable and Fresh: It’s easy to add Mediterranean ingredients like sun-dried tomatoes, olives, or arugula for extra flair. The salad is adaptable to personal taste without losing its cultural foundation.
- Meal Prep Friendly: It holds up well in the fridge, making it a great candidate for lunchboxes, picnic baskets, or make-ahead dinners that don’t skimp on taste.
- Balanced and Nutritious: Packed with lean protein, fresh herbs, healthy fats, and crunchy textures, this salad is both satisfying and nourishing.
Ingredients
- 2 cups shredded rotisserie chicken
- ½ cup basil pesto (store-bought or homemade)
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- ¼ cup chopped sun-dried tomatoes (in oil, drained)
- ¼ cup chopped toasted walnuts
- 1 celery stalk, finely chopped
- ¼ small red onion, finely diced
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- Optional for serving: butter lettuce leaves, toasted sourdough, or pita
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula or large spoon
- Cutting board
- Chef’s knife
Instructions
Step 1: Prepare the Base Mix
Begin by placing your shredded rotisserie chicken in a large mixing bowl. Ensure the chicken is well shredded into bite-sized pieces—this will help every bit soak up the pesto flavor. Add in the finely chopped celery and red onion. These two ingredients don’t just add crunch—they also build a textural contrast that highlights the smoothness of the pesto dressing. Tip: Pat your onion with a paper towel after dicing to tame its raw bite while still preserving its aromatic depth.
Step 2: Make the Creamy Pesto Dressing
In a separate smaller bowl, whisk together the basil pesto, Greek yogurt, mayonnaise, lemon juice, salt, and black pepper. This creamy dressing is what fuses the salad with Italian charm. The yogurt lightens it up while the mayo adds smoothness and structure. Lemon juice brightens the mix and cuts through the richness. Tip: Use a high-quality pesto made with real Parmigiano-Reggiano for authenticity and flavor depth.
Step 3: Combine and Fold
Pour the dressing over the chicken and vegetables. Using a spatula, fold everything gently but thoroughly until the chicken is evenly coated. Be careful not to stir too aggressively—this is about layering flavors without breaking down the textures. Add the chopped sun-dried tomatoes and toasted walnuts. The tomatoes provide sweet, chewy intensity, while the walnuts echo the pine nut notes of traditional pesto with added crunch.
Step 4: Taste and Adjust
Taste the salad and consider whether it needs an extra pinch of salt or a squeeze more lemon juice. Sometimes the oil from sun-dried tomatoes brings enough saltiness on its own, depending on the brand you use. Tip: If the salad feels too thick, you can stir in 1 tablespoon of the oil drained from the sun-dried tomatoes to loosen and enhance flavor.
Step 5: Chill Before Serving
Although you could serve it immediately, letting it sit in the fridge for 30 minutes allows the flavors to meld. This short resting time lets the pesto permeate the chicken more deeply and gives the onions a chance to mellow. Cover the bowl with plastic wrap or transfer it to an airtight container if prepping ahead.
Step 6: Serve with Global Flair
Serve your pesto chicken salad tucked into butter lettuce cups, spooned onto toasted slices of sourdough, or rolled into warm pita bread. You can also pair it with a side of couscous, quinoa, or tabbouleh for a Mediterranean-style bowl. For a visually stunning presentation, sprinkle extra toasted walnuts and a few torn basil leaves on top just before serving.
Tips and Tricks
Use Homemade Pesto When You Can
While store-bought pesto is a time-saver, homemade pesto—made with fresh basil, pine nuts, garlic, olive oil, and real Parmigiano-Reggiano—elevates the salad with unmatched freshness. It’s particularly rewarding when basil is in season.
Texture is Everything
Balance is key in no-cook salads. Make sure your ingredients offer a mix of creamy, crunchy, chewy, and juicy. Celery and walnuts offer crunch, sun-dried tomatoes bring chew, and the creamy dressing binds everything with velvety richness.
Storage and Shelf Life
Stored in an airtight container, this pesto chicken salad keeps well for up to 3 days in the refrigerator. Stir gently before serving, especially if the dressing separates slightly. It’s not recommended for freezing, as the texture of the creamy components will suffer.
Adjust for Dietary Needs
This recipe is easily adaptable. Use dairy-free yogurt and mayo for a lactose-free version, or swap in avocado for a mayo-free, whole-food fat source. Want to boost greens? Stir in baby spinach or chopped arugula just before serving.
Ideal for Entertaining
Serve this salad as part of a larger Mediterranean spread. Add marinated olives, herbed feta, grilled veggies, and flatbreads for a casual and vibrant grazing table. It’s as comfortable at a dinner party as it is at a weekday lunch.
Recipe Variations
- Mediterranean Chickpea Pesto Salad: Swap the chicken for two cups of canned chickpeas (rinsed and drained). This version is great for vegetarians and still deeply satisfying.
- Spicy Pesto Chicken Salad: Add a pinch of red pepper flakes or a teaspoon of Calabrian chili paste to the dressing for a zesty kick that still respects Italian flavor profiles.
- Pesto Chicken Pasta Salad: Mix the finished salad with 1½ cups of cooked and chilled pasta (like rotini or penne). A great way to turn it into a main dish for potlucks or picnics.
- Avocado Pesto Chicken Salad: Fold in one diced ripe avocado just before serving. It adds creamy texture and a buttery taste that plays well with basil and lemon.
- Caprese-Inspired Version: Add cherry tomatoes and mini mozzarella balls for a refreshing twist that nods to another Italian classic.
Frequently Asked Questions
Can I use canned chicken instead of rotisserie?
Yes, canned chicken can be used in a pinch, though the flavor and texture will be slightly different. Be sure to drain it thoroughly and break up any clumps. For best results, add a splash of chicken broth or a bit of olive oil to moisten it before mixing with the dressing.
Is pesto chicken salad keto-friendly?
This version is relatively low in carbs, especially if you skip serving it with bread. Using Greek yogurt and mayo keeps the fats healthy and the carbs minimal. If you’re strict keto, check your pesto label for added sugars or high-carb fillers.
How do I make this recipe nut-free?
To make it nut-free, simply omit the walnuts and ensure your pesto is made without pine nuts. You can substitute sunflower seeds for crunch or try a seed-based pesto using pumpkin seeds or hemp hearts.
Can I make this ahead of time?
Absolutely. This salad benefits from a few hours in the fridge, as the flavors deepen and meld together. Just wait to add the nuts and any fresh herbs until right before serving to keep their texture fresh.
What can I serve with pesto chicken salad?
It’s excellent with crusty bread, crackers, or stuffed into a wrap. For a Mediterranean spread, pair it with hummus, tzatziki, olives, and grilled vegetables. Or serve alongside a light soup like tomato basil or minestrone for a complete meal.
Summary
This globally inspired pesto chicken salad is a flavorful journey from Ligurian coastlines to your everyday kitchen. With its herbaceous pesto base, no-cook simplicity, and versatile serving options, it’s a dish that transcends borders while embracing home-style comfort. Make it once, and it might just become your favorite way to travel with a fork.
Bright and Herby Pesto Chicken Salad You’ll Love
Course: Cooking4
servings15
minutes300
kcalIngredients
2 cups shredded rotisserie chicken
½ cup basil pesto
½ cup plain Greek yogurt
¼ cup mayonnaise
¼ cup chopped sun-dried tomatoes
¼ cup chopped toasted walnuts
1 celery stalk, finely chopped
¼ small red onion, finely diced
1 tbsp lemon juice
½ tsp salt
¼ tsp black pepper
Directions
- Add shredded chicken, celery, and red onion to a mixing bowl.
- In a separate bowl, whisk pesto, yogurt, mayo, lemon juice, salt, and pepper.
- Pour dressing over chicken mix and fold gently to combine.
- Add sun-dried tomatoes and walnuts; fold again.
- Taste and adjust lemon juice or salt as needed.
- Chill for 30 minutes before serving.
- Serve with lettuce, toast, pita, or as part of a Mediterranean spread.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
