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–+ servings
large bowl of pesto chicken salad with avocado, red onion and sun-dried tomatoes.
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5 from 1 vote

Pesto Chicken Salad

A light and refreshing yet satisfying mayo-free chicken salad with pesto sauce and avocado for an amazing dish! Tangy sun-dried tomatoes and zingy red onion make this salad so dreamy!
Prep Time10 minutes
Total Time10 minutes
Course: Main Dishes
Cuisine: American
Servings: 4 Servings
Calories: 469kcal
Author: Julia

Ingredients

  • 4 cups rotisserie chicken shredded*
  • ½ cup red onion thinly sliced
  • 1 large ripe avocado sliced
  • ⅔ cup sun-dried tomatoes
  • ⅔ cup pesto sauce
  • ¼ tsp black pepper to taste

Instructions

  • Shred a rotisserie chicken (or cooked leftover chicken of choice) and add it to a large bowl along with the red onion, sliced avocado, and sun-dried tomatoes.
    Ingredients for chicken salad in a mixing bowl
  • Pour in the pesto sauce and toss until everything is well-combined and coated in pesto.
    Pouring pesto sauce over the chicken salad ingredients.
  • Taste the chicken salad for flavor and add more pesto, some sea salt, and/or black pepper to taste.
    Pesto chicken salad mixed up in a bowl.
  • Enjoy immediately or store in an airtight container in the refrigerator for up to 5 days. Use this as a delicious chicken salad sandwich recipe, or eat it as is or on top of a green salad.
    large serving bowl of chicken pesto salad with a golden napkin to the side and a gold spoon.

Notes

Note: If you know you won’t be consuming the salad within 24 hours, wait to add the avocado until you actually go to eat the salad so that the avocado doesn’t get mushy.

Nutrition

Serving: 1Serving (of 4) | Calories: 469kcal | Carbohydrates: 12g | Protein: 41g | Fat: 30g | Fiber: 4g | Sugar: 5g