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Creamy Pesto Chicken Salad with Greens

Creamy Pesto Chicken Salad with Greens

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.


4 servings

Prep Time

30 minutes

Total Time

30 minutes


  • 1pound boneless, skinless chicken breast, trimmed
  • 1/4cup pesto
  • 1/4cup low-fat mayonnaise
  • 3tablespoons finely chopped red onion
  • 2tablespoons extra-virgin olive oil
  • 2tablespoons red-wine vinegar
  • 1/4teaspoon salt
  • 1/4teaspoon ground pepper
  • 15-ounce package mixed salad greens (about 8 cups)
  • 1pint 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.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 324kcal
Carbohydrate Total 9g
Total Sugars 3g
Added Sugars 1g
Fiber 2g
Total Fat 20g
Saturated Fat 4g
Mono Saturated Fat 11g
Cholesterol 71mg
Sodium 454mg
Protein 27g
Potassium 542mg
Calcium 153mg
Chromium 1mcg
Folate 57mcg
Omega-6 3g
Vitamin E 4mg
Zinc 1mg
Vitamin B3 11mg