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Homemade Pesto Chicken Salad photo

Pesto Chicken Salad

A bright, creamy chicken salad tossed with basil pesto, roasted peppers, sun-dried tomatoes, and toasted almonds.
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Prep Time 20 minutes
Total Time 20 minutes
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
 

  1. In a large bowl, combine the cubed cooked chicken, diced roasted red pepper, diced sun-dried tomatoes, and sliced roasted almonds.
  2. In a small bowl or measuring cup, whisk together the basil pesto, mayonnaise, sour cream, honey, Dijon mustard, and lemon juice until smooth.
  3. Pour the pesto dressing over the chicken mixture and gently fold until everything is evenly coated.
  4. Season to taste with salt and pepper, then taste and adjust seasoning as needed.
  5. 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.

Notes

  • Drain roasted red pepper well before dicing.
  • Choose sun-dried tomatoes packed in oil with herbs for more flavor.
  • Use toasted sliced almonds for added crunch and flavor.
  • Prefer freshly made basil pesto rather than preserved jarred pesto.
  • Serve on bread, mini croissants, with lettuce and avocado if desired.