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Italian Pesto Chicken Salad

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


    • 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


  • 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.
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