Italian Pesto Chicken Salad

Italian Pesto Chicken Salad

4 Reviews
From: EatingWell Magazine, May/June 2016

Prepared pesto is the secret ingredient in this lightened-up, healthy creamy chicken salad recipe. For the prettiest dressing, go for a bright-green colored pesto. Serve the salad open-face on toasted bread or scoop it on top of fresh salad greens.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup nonfat plain Greek yogurt
  • ⅓ cup mayonnaise
  • 2 tablespoons minced shallot
  • 2 tablespoons pesto
  • 2 teaspoons lemon juice
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 3 cups shredded or chopped cooked chicken
  • 1 cup packed coarsely chopped arugula
  • ½ cup halved cherry tomatoes
  • 3 tablespoons toasted pine nuts


  • Active

  • Ready In

  1. Combine yogurt, mayonnaise, shallot, pesto, lemon juice, salt and pepper in a large bowl. Stir in chicken, arugula and tomatoes. Top with pine nuts. Serve at room temperature or refrigerate until cold, about 2 hours.
  • Make Ahead Tip: Refrigerate for up to 3 days.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 209 calories; 16 g fat(3 g sat); 1 g fiber; 3 g carbohydrates; 13 g protein; 11 mcg folate; 32 mg cholesterol; 1 g sugars; 0 g added sugars; 293 IU vitamin A; 4 mg vitamin C; 73 mg calcium; 1 mg iron; 358 mg sodium; 217 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1½ lean meat, 3 fat

Reviews 4

August 24, 2019
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By: Tracy E
This is absolutely delicious!
April 06, 2019
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By: Julie L
So delicious, a real keeper!
December 28, 2016
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By: chantalle nugent
starting to eat healthy , looking for healthy , fresh, and bright filling meals for a diet and weight loss. the creamy yogurt and mayo with the bright tangy taste from the pesto was beautiful and rich the peppery taste from the 'rocket salad leaves' and freshen from the tomatoes was brilliant. would have this again in a heart beat.
April 18, 2016
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By: EatingWell User
Tasty and healthy! The pesto and lemon juice together with the low fat Greek plain yogurt made this. I am glad the recipe didn't want too much mayo. It is light and refreshing, great on a salad, on top of a halved baked potato or in a sandwich so quite versatile. Pros: Quick to make Cons: A few ingredients I had to buy
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