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pesto chicken salad 19 scaled
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5 from 1 vote

Pesto Chicken Salad

Quick and easy chicken salad lunch or appetizer.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Lunch, Meals
Cuisine: American
Servings: 5 people
Calories: 709kcal
Author: Allianna Moximchalk
Cost: $10

Equipment

  • Large bowl

Ingredients

  • 2 pounds cooked chicken breast cubed or shredded
  • 1/2 cup avocado mayo You can add more if you like your chicken salad to be creamier.
  • 1/3 cup pine nuts
  • 6 cloves garlic
  • 1 tbsp nutritional yeast
  • 1/2 cup extra virgin olive oil
  • 1 cup spinach
  • 2 cups basil

Instructions

  • Place all ingredients aside from the avocado mayo and chicken in the food processor and blend until smooth. Add the pesto, chicken, and avocado mayo to a bowl and mix until mixed throughout.

Notes

Storage: This recipe can be stored in an air tight container for up to 5 days in the refrigerator.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 5 servings. 
Servings: This recipe should yield 5 servings. 

Nutrition

Serving: 1serving | Calories: 709kcal | Carbohydrates: 5g | Protein: 59g | Fat: 49g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Cholesterol: 154mg | Sodium: 269mg | Potassium: 625mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1110IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 3mg