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High Protein Pesto Chicken Salad

High Protein Pesto Chicken Salad - recipe card
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A creamy, herbaceous chicken salad loaded with tender shredded chicken, crunchy celery and red onion, and a rich pesto-Greek yogurt dressing. Each serving delivers over 40 grams of protein, making it a satisfying lunch or post-workout meal that’s both flavorful and filling.

Ingredients

Scale
  • 1 1/2 lb cooked chicken breast, shredded (about 4 cups)
  • 3/4 cup full-fat Greek yogurt
  • 1/2 cup basil pesto (store-bought or homemade)
  • 1 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup celery, finely diced (about 2 stalks)
  • 1/4 cup red onion, finely diced
  • 1/4 cup toasted pine nuts (optional, for crunch)

Instructions

  1. Start with cooked, cooled chicken. If using leftover roasted or grilled chicken, shred it with two forks or your fingers into bite-sized pieces. If you need to cook chicken quickly, poach 1 1/2 pounds of boneless, skinless breasts in simmering water until they reach 165°F / 74°C internally, then cool before shredding.
  2. In a large mixing bowl, combine the Greek yogurt, basil pesto, lemon juice, kosher salt, and black pepper. Whisk thoroughly until the dressing is smooth and evenly combined. The lemon brightens the pesto and helps balance the richness of the yogurt.
  3. Add the shredded chicken to the bowl with the dressing. Use a spatula or wooden spoon to fold the chicken into the dressing until every piece is coated. Make sure no dry spots remain—this ensures every bite is flavorful.
  4. Add the diced celery and red onion to the chicken mixture. Fold them in gently until they are evenly distributed throughout the salad. The celery provides crunch, and the red onion adds a sharp bite that cuts through the creamy dressing.
  5. If using toasted pine nuts, fold them in at the end so they retain their crunch. If you prefer, you can sprinkle them on top when serving instead.
  6. Taste the salad and adjust seasoning if needed—add more salt, pepper, or a squeeze of lemon juice to your preference. The pesto can vary in saltiness, so always taste before finalizing.
  7. Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld. The salad tastes even better after a short chill.
  8. For serving, scoop the chicken salad onto a bed of greens, into lettuce cups, or between slices of whole-grain bread for a sandwich. Pair with sliced avocado or a handful of cherry tomatoes for extra freshness.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Do not freeze—the yogurt-based dressing will separate and become watery upon thawing. Stir well before serving. To boost protein even further, serve alongside a hard-boiled egg or add 1/2 cup of cooked quinoa to the salad. If you prefer a dairy-free version, use a plant-based Greek-style yogurt, but note that protein content will be lower.

Nutrition

Keywords: pesto chicken salad, high protein salad, no-cook chicken salad, Greek yogurt chicken salad, healthy chicken salad, high protein lunch, meal prep chicken salad, pesto recipe, quick chicken salad, low carb chicken salad

Find it online: https://thehighproteinrecipes.com/high-protein-pesto-chicken-salad-recipe/