Name: Pesto Chicken Salad at Home
Yield: 6

This Pesto Chicken Salad is quick, flavor-packed, and loaded with texture from juicy chicken, creamy pesto dressing, roasted peppers, and crunchy almonds.

Sandwich with pesto chicken salad in side; grapes and chips in background

author’s note

My Current Lunch Hyperfixation!

If there’s a pesto chicken salad on a menu, I’m ordering it. No hesitation. It’s always been one of a reliable lunches, especially from those soup-and-sandwich spots that somehow make everything taste extra good.

But here’s the thing… most versions are more mayo than pesto. And while It is satisfying to a classic chicken salad, I wanted one where the pesto actually shines.

So I built a dressing that’s mostly pesto with just enough mayo and sour cream to make it creamy without overpowering everything.

The first time I piled it onto a buttery croissant with crisp lettuce and avocado… I knew this was it. This is truly my hyperfixation lunch now.

Ingredients In Pesto Chicken Salad

This salad has only four main ingredients besides the dressing. Here’s a quick breakdown:

Rotisserie chicken: Using rotisserie chicken makes this salad come together quickly and adds extra flavor since it’s already seasoned.
Roasted red peppers: I use store-bought roasted peppers, typically found near pickles, capers, and olives in the store.
Sun-dried tomatoes: Get the tomatoes packed in oil and with herbs for best flavor.
Sliced almonds: These add a great crunchy texture and flavor. You can purchase them already toasted for even more flavor.

Ingredients laid out for these sandwiches

Dressing

The dressing makes this pesto chicken salad. Here’s a breakdown of the ingredients and the brands I use.

Basil Pesto: Get a fresh basil pesto, found near fresh pasta or in the produce section. Or make your own pesto!
Mayo: Choose a rich, creamy mayo. Best Foods is a reliable brand.
Sour Cream: Any type works, including regular, low-fat, or fat-free.
Dijon Mustard: This adds a nice tang; avoid using regular mustard.
Lemon Juice: Use fresh-squeezed for a boost of flavor. If you love a strong lemon flavor, add in some zest.
Salt and Pepper: Add based on how salty the pesto and chicken is. If you feel the salad is lacking, it might just need an extra pinch of salt!

Pesto Chicken Salad Variations

Swap Nuts: Use pine nuts or walnuts instead of almonds.
Add Herbs: Mix in fresh herbs like parsley or fresh basil for even more flavor.
Add Avocado: Add diced avocado directly into the salad for a more creamy texture.

All the ingredients added to a large bowl about to be stirred.

How to Make Pesto Chicken Salad

Prep ingredients: Chop chicken, dice peppers and tomatoes, and get almonds ready.
Dressing: Stir pesto, mayo, sour cream, Dijon, lemon juice, and honey until smooth.
Combine: Add everything to a large bowl and toss gently.
Taste: Adjust salt and pepper as needed.
Serve: Build sandwiches or enjoy straight from the bowl.

Ingredients all mixed together in a large bowl.

chelsea’s recipe tip

Best Ways To Serve This Pesto Chicken Salad

Croissant: My fave. Add lettuce & avocado.
Toasted bread: Any kind works, It is satisfying to whole grain.
Lettuce wraps: Light & fresh option.
Straight up: Grab a fork or scoop with crackers.
Pita pocket: Stuff it in warm pita.
Avocado boat: Spoon into halved avocado.

Storage

Best Same Day: Enjoy this pesto chicken salad the same day for the best flavor and crunch.
Short-Term: Make a few hours ahead and pop in the fridge.
Long-Term: Store in the fridge for 2-3 days, but know that flavors and textures will change. The almonds get very soft.