Man, I love chicken salad. I’ve made it sweet, savory, spicy, Italian, Asian, healthy, not so healthy (there was a time that I put powdered sugar in my chicken salad…many, many moons ago.) Pesto + shredded chicken is always a good combination, so this just made sense. And really, once you’ve made the pesto, this is a no recipe-recipe.
This chicken salad is so good, my husband even said, “Wow, this is amazing. This tastes like something I would make.” Thanks….?
This is a great lunch option, but I actually LOVE to make chicken salad for a quick, healthy snack. It’s easy to make in big batches and eat throughout the week, so it’s always a good thing to have on hand. Snacks, especially office snacks, can sometimes be tough to stay on track. So many easy snacks are heavy on carbs, but having a carb loaded snack is just about the worst thing you could do for your metabolism and energy levels mid-day. I like to just take a good sized scoop – about a half cup – and eat it with some raw veggies, a few rice crackers or a rice cake.
Here’s the breakdown –
- Protein – chicken, Greek yogurt
- Healthy Fat – the pesto that you can find here (olive oil and cashews)
- Fiber-rich carbs – a little from the spinach in the pesto, but if having for a meal you can put the chicken salad over a bed of greens, with some raw veggies or a rice cake/rice crackers/or a bread with at least 4 g fiber/slice.
- ¼ cup Spinach Herb Pesto
- 2 Tbsp Greek yogurt
- 12 oz [~1⅔ c] shredded chicken breast
- 2 Tbsp minced red onion
- Stir the pesto, chicken, onion and Greek yogurt together in a medium sized bowl. Add salt and pepper, if needed.
- Layer on top of greens, a rice cake or a high fiber bread. Top with tomatoes and mozzarella, if desired.