Pesto Chicken Salad
Swap out the mayonnaise in your typical creamy chicken salad for pesto, and you’re in for a mouth-watering, nutritious, meal-worthy salad that will invigorate your evening. If you have the chance, prep this dish the night before so the yogurt-pesto dressing has a chance to deeply infuse into the chicken.
Servings: 6
Ingredients
- ½ cup plain Greek yogurt
- ⅓ cup mayonnaise
- 2 tablespoons minced shallots
- 2 tablespoons pesto
- 2 teaspoons lemon juice
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 cups cubed cooked chicken
- 1 packed cup coarsely chopped arugula
- ½ cup halved cherry tomatoes
- 3 tablespoons toasted pine nuts
Instructions
- Whisk together the Greek yogurt, mayonnaise (or pesto), shallots, lemon juice, salt, and pepper in a large serving bowl. Add the chicken, arugula, and cherry tomatoes and toss to combine.
- Top with the toasted pine nuts and serve! Refrigerate leftovers in an airtight container for up to 3 days.
