Creamy Pesto Chicken Salad with Greens

Creamy Pesto Chicken Salad with Greens

6 Reviews
From: EatingWell Magazine, March/April 2015

For a healthy variation on creamy chicken salad, we've replaced half the mayonnaise with basil pesto. Serve over greens or make it into a sandwich for a healthy lunch.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound boneless, skinless chicken breast, trimmed
  • ¼ cup pesto
  • ¼ cup low-fat mayonnaise
  • 3 tablespoons finely chopped red onion
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 5-ounce package mixed salad greens (about 8 cups)
  • 1 pint grape or cherry tomatoes, halved


  • Active

  • Ready In

  1. Place chicken in a medium saucepan and add water to cover by 1 inch. Bring to a boil. Cover, reduce heat to low and simmer gently until no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board; shred into bite-size pieces when cool enough to handle.
  2. Combine pesto, mayonnaise and onion in a medium bowl. Add the chicken and toss to coat. Whisk oil, vinegar, salt and pepper in a large bowl. Add greens and tomatoes and toss to coat. Divide the green salad among 4 plates and top with the chicken salad.

Nutrition information

  • Serving size: 2 cups greens & ½ cup chicken salad
  • Per serving: 324 calories; 20 g fat(4 g sat); 2 g fiber; 9 g carbohydrates; 27 g protein; 57 mcg folate; 71 mg cholesterol; 3 g sugars; 1 g added sugars; 1,777 IU vitamin A; 18 mg vitamin C; 153 mg calcium; 2 mg iron; 454 mg sodium; 542 mg potassium
  • Nutrition Bonus: Vitamin A (36% daily value), Vitamin C (30% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 3½ lean meat, 3 fat

Reviews 6

May 22, 2019
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By: Sian
Was a really quick and easy recipe! I was surprised at how filling one serve was aswell! Both my partner and I love it!!
October 16, 2018
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By: Ann Atwood Fraley
I'll be adding some kind of veggie to this, to make it even more filling. Questioning the notation that you can sub half the mayo to make it more healthy. Since this recipe has so little in the way of carbs and sugar in particular, you don't need to reduce the fat. Fat, in the absence of carbohydrates doesn't damage your arteries or add to your weight.
January 24, 2018
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By: Danielle Davenport
My whole family likes this recipe, kids included, prepared according to the directions. We also like to make this and stuff it in pitas for an "on the go" dinner at the ball field or on the lake. It's a regular on our menu.
March 21, 2015
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By: EatingWell User
Easy and tasty Used leftover chicken to speed up the recipe. This was easy to make and very good. Pros: Tasty, simple, fast
March 09, 2015
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By: EatingWell User
Not Low Cholesterol! You need to research what a low cholesterol term means. In order for it to be low in cholesterol it has to be 50 mg or less. This is 71 mg per serving so NOT low cholesterol as you show it. Pros: diabetic friendly Cons: High Cholesterol!
March 03, 2015
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By: EatingWell User
Yummy and so easy I might add lightly steamed or roasted asparagus next time. This is also good made as an open-faced sandwich on crusty bread. Pros: Tasty, quick and easy
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