PESTO CHICKEN SALAD

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PESTO CHICKEN SALAD

prep time 20 MINUTES
total time 20 MINUTES

Pesto Chicken Salad with olives and peas is an amazing low-carb salad that’s amazingly delicious, and this is easy to make with leftover rotisserie chicken!

INGREDIENTS

INGREDIENTS:

  •  6 cups diced cooked chicken
  •  1/2 cup sliced green onions
  •  1 cup frozen green peas
  •  1 can (3.8 oz.) sliced black olives, drained

DRESSING INGREDIENTS:

  •  1/2 cup mayo
  •  1/4 cup basil pesto (see notes)
  •  1 T fresh-squeezed lemon juice (see notes)

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INSTRUCTIONS

  1. Thaw peas with in colander while you prep the other ingredients.
  2. Dice chicken into pieces about 3/4 inch and put into mixing bowl.
  3. Slice green onions, drain olives, and measure out peas.
  4. Whisk together mayo, pesto, and lemon juice to make the dressing.
  5. Mix desired amount of dressing into the chicken, tossing well so all the chicken is coated with dressing.
  6. Gently stir in the green onions, olives, and peas. (You might want to add a little more dressing if you didn’t use it all.)
  7. Season salad to taste with salt and fresh-ground black pepper.
  8. Salad can be chilled a few hours or served right away. It will keep overnight in the fridge, but you might want to add a little more dressing when you serve the leftovers.

NOTES

 

We made this recipe with Kirkland Basil Pesto, but if I had some of my homemade Basil Pesto with Lemon I’d definitely use that.

I used my fresh-frozen lemon juice for this recipe.

This recipe created by Kalyn.

 

NUTRITION INFORMATION

Yield

6

Serving Size

1Amount Per ServingCalories502Total Fat37gSaturated Fat8gTrans Fat0gUnsaturated Fat26gCholesterol137mgSodium272mgCarbohydrates6gFiber2gSugar2gProtein35g

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