Ingredients
- Chicken: 3 cups of cooked, shredded or cubed chicken (about 1 lb). A store-bought rotisserie chicken is a fantastic time-saver, but leftover grilled or poached chicken works beautifully.
- Basil Pesto: ½ cup of good-quality basil pesto. You can use your favorite store-bought brand or a homemade version for the freshest flavor.
- Mayonnaise: ½ cup of full-fat mayonnaise. This creates the classic creamy, rich base. Use a high-quality brand like Duke’s or Hellmann’s for the best results. For a lighter version, you can substitute half or all of the mayonnaise with Greek yogurt.
- Celery: 2 celery stalks, finely diced. This is non-negotiable for that essential, refreshing crunch and subtle savory flavor that cuts through the richness.
- Red Onion: ¼ cup of finely diced red onion. It provides a sharp, slightly sweet bite that complements the pesto perfectly. If you find raw onion too pungent, you can soak the diced onion in cold water for 10 minutes before adding it to the salad.
- Toasted Pine Nuts: ¼ cup of toasted pine nuts. These echo the pine nuts in the pesto, adding a buttery texture and a wonderful nutty depth. Walnuts or slivered almonds are also excellent substitutes.
- Lemon Juice: 1 tablespoon of fresh lemon juice. This brightens all the flavors, adds a touch of acidity, and helps keep the salad fresh.
- Salt: ½ teaspoon of kosher salt, or to taste.
- Black Pepper: ¼ teaspoon of freshly ground black pepper, or to taste.
- Optional Add-in: 2 tablespoons of grated Parmesan cheese for an extra savory, cheesy kick.
Instructions
- Prepare the Chicken: If you haven’t already, cook and shred or cube your chicken. Using two forks is an easy way to shred chicken breasts. If using a rotisserie chicken, remove the skin and bones and shred the meat. Place the prepared chicken in a large mixing bowl.
- Toast the Nuts (Optional but Recommended): Place the pine nuts in a small, dry skillet over medium heat. Toast for 2-3 minutes, shaking the pan frequently, until they are golden brown and fragrant. Be very careful as they can burn quickly. Remove them from the pan immediately to cool.
- Mix the Creamy Dressing: In a separate, smaller bowl, combine the mayonnaise, basil pesto, fresh lemon juice, salt, and freshly ground black pepper. Whisk everything together until it’s smooth, creamy, and evenly combined. This is also the time to stir in the grated Parmesan cheese if you’re using it.
- Combine the Ingredients: Pour the prepared pesto dressing over the chicken in the large bowl. Add the finely diced celery, red onion, and the toasted pine nuts.
- Gently Fold: Using a spatula or large spoon, gently fold all the ingredients together until the chicken is evenly coated with the dressing and all the add-ins are well distributed. Be careful not to overmix, as this can make the chicken tough or mushy.
- Taste and Adjust: Give the chicken salad a taste. This is the most important step! It might need another pinch of salt, a crack of black pepper, or a small squeeze of lemon juice to make the flavors pop. Adjust the seasoning to your preference.
- Chill (Recommended): For the best flavor, cover the bowl with plastic wrap and let the chicken salad chill in the refrigerator for at least 30 minutes. This allows all the flavors to meld together beautifully. If you’re in a hurry, you can serve it immediately, but the short chill time makes a noticeable difference.
Nutrition
- Serving Size: One Normal Portion
- Calories: 410