Bright, herby, and delightfully creamy, this Pesto Chicken Salad is one of those recipes that feels both special and effortlessly weeknight-friendly. It takes simple, flavorful ingredients—tender cooked chicken, vibrant basil pesto, sweet sun-dried tomatoes, smoky roasted red peppers, and crunchy almonds—and brings them together with a silky dressing that’s just tangy enough. Serve it over greens, in a sandwich, or scooped into avocado halves for a quick meal that always feels a little elevated.

Why you’ll love this recipe

Pesto Chicken Salad is fast to assemble when you have cooked chicken on hand, making it an excellent option for meal prep or last-minute lunches.
The basil pesto gives the salad a fresh, herbal lift without needing a dozen extra ingredients.
Texture is a star here: tender chicken, chewy sun-dried tomatoes, soft roasted red pepper, and crunchy sliced almonds create a satisfying bite every time.
This recipe is adaptable—swap proteins, adjust mix-ins, or change the serving style to suit your week.

Ingredients

Makes about 4–6 servings, depending on how you serve it.

3 cups cooked chicken or rotisserie, cubed
1/2 cup finely diced jarred roasted red pepper (see note 1)
1/2 cup finely diced sun-dried tomatoes in oil (see note 2)
1/2 cup sliced roasted almonds (see note 3)
1/2 cup basil pesto (see note 4)
1/4 cup mayo
2 tablespoons sour cream
1 tablespoon honey
1-1/2 teaspoons Dijon-style mustard
1 teaspoon lemon juice
Salt and pepper, to taste
Serving suggestions (see note 5)

Notes on key ingredients

Note 1: Jarred roasted red peppers add a sweet, smoky depth and are convenient. Drain and finely dice so they blend easily into each bite.

Note 2: Sun-dried tomatoes packed in oil are tender and intensely flavored. Finely dice them so their chewiness doesn’t dominate the texture.

Note 3: Sliced roasted almonds provide crunch and a toasty finish. If you prefer, lightly toast them in a dry skillet for a minute or two to boost the aroma.

Note 4: Use a basil pesto you enjoy—store-bought or homemade. If you make your own, a classic blend of fresh basil, pine nuts or walnuts, Parmesan, garlic, olive oil, and salt works beautifully.

Note 5: Serve this Pesto Chicken Salad on mixed greens, inside a pita or croissant, spooned onto toasted bread for open-faced sandwiches, or in lettuce wraps for a lighter option. It also makes a great filling for wraps or a flavorful addition to a grain bowl.

Before you begin

Have all ingredients prepped and measured. Cube the cooked chicken into bite-sized pieces, and finely dice the roasted red pepper and sun-dried tomatoes. If your almonds aren’t sliced, thinly slice or chop them for the best mouthfeel. This mise en place makes assembly quick and ensures even distribution of flavors.

Step-by-step instructions

Place the dressing ingredients into a medium mixing bowl: 1/2 cup basil pesto, 1/4 cup mayo, 2 tablespoons sour cream, 1 tablespoon honey, 1-1/2 teaspoons Dijon-style mustard, and 1 teaspoon lemon juice. Use a whisk or fork to blend until the mixture is smooth and homogenous.
Taste the dressing and season with salt and pepper. Start with a small pinch of salt and a few grinds of black pepper, then adjust to your preference. The pesto and sun-dried tomatoes contribute saltiness, so take care not to over-season.
Add the cubed cooked chicken to the bowl with the dressing. Use exactly 3 cups of cooked chicken or rotisserie, cubed, as listed in the ingredients. Toss gently but thoroughly to coat each piece of chicken in the pesto-mayo mixture.
Fold in the flavor and texture elements: 1/2 cup finely diced jarred roasted red pepper, 1/2 cup finely diced sun-dried tomatoes in oil, and 1/2 cup sliced roasted almonds. Mix until everything is evenly distributed and the chicken pieces are flecked with color and crunch.
Adjust the consistency if needed. If you prefer a looser salad, add a small additional drizzle of olive oil or a teaspoon more lemon juice. If you want it thicker, add a touch more mayo or sour cream. Make adjustments one teaspoon at a time until it reaches your desired texture.
Chill for at least 15 minutes before serving to allow flavors to meld. While you can serve it immediately, a short rest in the fridge helps the pesto, lemon, and honey balance with the chicken and mix-ins.
Before serving, give the salad one last gentle stir. Taste and add any final salt or pepper if necessary. Serve using one of the suggested methods from Note 5, or enjoy it straight from the bowl.

Serving ideas

Classic sandwich: Pile Pesto Chicken Salad between slices of crusty bread or a soft roll with fresh arugula.
On greens: Serve over a bed of mixed greens with a simple lemon vinaigrette on the side for contrast.
Stuffed avocado: Halve and pit ripe avocados, then fill each cavity with a generous scoop of salad for an effortless presentation.
Wrap it up: Spoon into a large tortilla with crisp lettuce, cucumber slices, and a sprinkle of extra almonds for crunch.
Appetizer option: Spoon onto small crostini or endive leaves for a party-ready bite.

Make-ahead and storage

This Pesto Chicken Salad stores well in an airtight container for up to 3 days in the refrigerator. Keep it chilled until ready to serve. If the dressing firms up in the fridge, let the salad sit at room temperature for 10–15 minutes and stir to loosen before serving. For the best texture, add the sliced roasted almonds just before serving if you want maximum crunch.

Variations and substitutions

Nut-free: Replace the sliced roasted almonds with toasted pumpkin seeds or omit them entirely. If you replace a nut ingredient, consider a tablespoon of extra pesto or a splash of olive oil for mouthfeel.
Lower-fat: Swap full-fat mayo for a light mayonnaise and use Greek yogurt in place of sour cream.
More herb: Add a tablespoon of finely chopped fresh basil or parsley for an extra herbaceous punch.
Different protein: Use diced turkey, chickpeas, or a mix of white beans and cooked chicken for a creative twist while keeping the same overall flavor profile.

Troubleshooting

If the salad tastes a touch flat, boost the brightness with an extra 1/2 teaspoon of lemon juice or a pinch of salt. If it’s too tangy, a little more honey or a spoonful of mayo can tame it. For uneven distribution of mix-ins, give the bowl a few more gentle folds to ensure each scoop has the same balance of flavors.

Nutrition snapshot

Calories and macronutrients will vary depending on specific ingredient brands and serving size, but this recipe provides a satisfying balance of protein from the chicken, healthy fats from pesto and almonds, and flavor from the sun-dried tomatoes and roasted red peppers. It’s a protein-forward option that feels indulgent without being heavy.

Quick tips from the kitchen

Cube the chicken into bite-sized pieces for an even distribution of dressing and mix-ins.
Finely dice the roasted red pepper and sun-dried tomatoes so they mingle seamlessly with the chicken rather than clumping in one area.
Whisk the dressing ingredients thoroughly so the pesto is evenly incorporated and doesn’t form pockets in the salad.
Let the salad rest briefly in the fridge when time allows; chilled flavors meld and taste more rounded.

Final thoughts

This Pesto Chicken Salad is a reliable, flavorful recipe that shines whether you’re packing it for lunch, serving it at a casual dinner, or sharing it at a weekend gathering. With a few pantry-friendly ingredients and simple steps, you get a dish that feels composed and bright—comforting without being heavy. Keep a jar of pesto in the fridge and a cooked chicken on hand, and you’ll have an easy, delicious meal option any night of the week.

If you make this recipe, try serving it with a crisp glass of lemonade or a light sparkling water to complement the herbaceous pesto and tangy elements. Enjoy the fresh flavors and the satisfying contrast of textures—this salad is proof that simple ingredients can make something really memorable.

Pesto Chicken Salad

A bright, creamy chicken salad tossed with basil pesto, roasted peppers, sun-dried tomatoes, and toasted almonds.

Print Recipe Pin Recipe

Prep Time 20

Total Time 20

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

3 cups cooked chicken (or rotisserie), cubed
1/2 cup jarred roasted red pepper, finely diced drain well before dicing
1/2 cup sun-dried tomatoes in oil, finely diced preferably packed in oil with herbs
1/2 cup sliced roasted almonds toasted if possible
1/2 cup basil pesto use freshly made basil pesto if possible
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon honey
1-1/2 teaspoons Dijon-style mustard
1 teaspoon lemon juice
salt and pepper to taste
serving suggestions bread (mini croissants optional), lettuce, avocado, or desired sandwich toppings

Equipment

Large Bowl
Measuring cups and spoons
Spoon or spatula for mixing

Method

In a large bowl, combine the cubed cooked chicken, diced roasted red pepper, diced sun-dried tomatoes, and sliced roasted almonds.
In a small bowl or measuring cup, whisk together the basil pesto, mayonnaise, sour cream, honey, Dijon mustard, and lemon juice until smooth.
Pour the pesto dressing over the chicken mixture and gently fold until everything is evenly coated.
Season to taste with salt and pepper, then taste and adjust seasoning as needed.
Assemble sandwiches by toasting bread or slicing open croissants, layering with lettuce, a few scoops of the pesto chicken salad, and optional slices of ripe avocado or other desired toppings.