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Italian Pesto Chicken Salad

Italian Pesto Chicken Salad

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.


6 servings

Prep Time

20 minutes

Total Time

20 minutes


  • 1/2cup nonfat plain Greek yogurt
  • 1/3cup mayonnaise
  • 2tablespoons minced shallot
  • 2tablespoons pesto
  • 2teaspoons lemon juice
  • 1/2teaspoon salt
  • 1/2teaspoon ground pepper
  • 3cups shredded or chopped cooked chicken
  • 1cup packed coarsely chopped arugula
  • 1/2cup halved cherry tomatoes
  • 3tablespoons 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.


Refrigerate for up to 3 days.

Nutrition Facts

Per serving (recipe makes 6 servings)

Calories 208.79kcal
Carbohydrate Total 3.4g
Total Sugars 1.45g
Added Sugars 0g
Fiber 0.59g
Total Fat 15.68g
Saturated Fat 2.63g
Mono Saturated Fat 4.72g
Cholesterol 0.3mg
Sodium 357.61mg
Protein 13.04g
Potassium 216.92mg
Calcium 73.37mg
Chromium 0.32mcg
Folate 11.3mcg
Iron 0.94mg
Magnesium 28.5mg
Omega-3 1g
Omega-6 7g
Trans Fatty Acid 0.02g
Vitamin A 292.87IU
Vitamin D 2.29IU
Vitamin B12 0.27mcg
Vitamin C 3.58mg
Vitamin E 2mg
Zinc 0.84mg
Phosphorus 148.98mg
Vitamin B3 4.43mg

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