4.3 from 12 votes
Pesto Chicken Salad
An easy chicken salad that is dressed in a pesto sauce; perfect for using up fresh basil!
Prep Time
30 mins
Total Time
30 mins
Servings:
8
servings
Calories:
222 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 2 pounds chicken diced small, cooked
- 1½ cups pesto homemade or store-bought
- 10 ounce spinach frozen, chopped, thawed and squeezed dry
- 3 tablespoons lemon juice
- 1¼ cups mayonnaise
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper freshly ground
Instructions
- Place the chicken in a large bowl; set aside.
- Place the pesto, spinach and lemon juice in a food processor or blender and puree until combined and smooth. Add the mayonnaise and puree again for about 5 to 10 seconds to combine.
- Pour the pesto mixture over the chicken, add the salt and pepper, and stir to completely coat all of the chicken. Serve on your croissants or your favorite bread. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Cup of Yum
Notes
- Nutritional values are based on one serving
Nutrition Information
Calories
222kcal
(11%)
Carbohydrates
11g
(4%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Cholesterol
6mg
(2%)
Sodium
963mg
(40%)
Potassium
146mg
(3%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
5095IU
(102%)
Vitamin C
4.1mg
(5%)
Calcium
123mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 222
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 6mg | 2% |
| Sodium | 963mg | 40% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 5095IU | 102% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 123mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.