Lunch Meal Prep
Pesto Chicken Salad
It’s creamy, herby, protein-packed, and kind of tastes like a cold pesto pasta salad… but without the pasta. So easy to throw together and perfect for a quick lunch all week. Serve it over greens, in lettuce cups, or straight from the container—no judgment here.
Pesto Chicken Salad
It’s creamy, herby, protein-packed, and kind of tastes like a cold pesto pasta salad… but without the pasta.
So easy to throw together and perfect for a quick lunch all week. Serve it over greens, in lettuce cups, or straight from the container—no judgment here.
Ingredients
For the Chicken Salad
- 2 cups cooked chicken breast, shredded or chopped (about 2 breasts)
- ⅓ cup homemade or high-quality store-bought pesto (see below for a homemade option)
- 2 tbsp thick plain yogurt (I use Siggis)
- Paleo mayo (optional – adds creaminess)
- 2 celery stalks, finely chopped
- 1/4 red onion, finely chopped
- 1 tbsp lemon juice
- Salt & pepper, to taste
- 2 tbsp toasted pine nuts or walnuts
- 1/2 cup chopped sun-dried tomatoes (I like the ones you buy in a jar with oil)
- ¼ cup crumbled feta or shaved parmesan
Homemade Pesto
- 1 cup fresh basil leaves, packed
- ¼ cup pine nuts (or walnuts)
- 1 garlic clove
- Juice of ½ lemon
- ¼ cup olive oil
- 2 tbsp grated parmesan (optional)
- Salt, to taste
Instructions
- Make your pesto (or skip if using pre-made) by adding all ingredients to a food processor.
- Shred chicken in a stand mixer with the paddle attachment.
- Stir in pesto, yogurt, mayo, sun dried tomatoes, celery and onion. Mix well. Add lemon and nuts and mix again.
- Season to taste with salt and pepper. Chill for 15–30 minutes if you can—it helps the flavors meld.
- Serve over mixed greens or on its own with crumbled feta or shaved Parmesan sprinkled on top.