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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 209kcal
Carbohydrate Total 3g
Total Sugars 1g
Added Sugars 0g
Fiber 1g
Total Fat 16g
Saturated Fat 3g
Mono Saturated Fat 5g
Cholesterol 32mg
Sodium 358mg
Protein 13g
Potassium 217mg
Calcium 73mg
Folate 11mcg
Omega-3 1g
Omega-6 7g
Vitamin E 2mg
Zinc 1mg
Vitamin B3 4mg