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Creamy Pesto Chicken Salad with Greens

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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