A healthy, simple and flavorful chicken salad that comes together in minutes using NO MAYO! Perfect for a make-ahead lunch or a simple dinner.
You know what’s hard? Convincing yourself to start cooking again after you’ve been in the (bad) habit of endless amounts of TJ’s frozen black bean and corn enchiladas, Chipotle, and cereal for dinner. Yesterday I got home at like 5:30 with plenty of time to make the awesome dinner on my menu plan, but it took a lot of convincing myself to actually put in the effort.
The funniest part? I literally only spent like 10 minutes preparing it. That’s usually my limit when it comes to weeknight dinners. If there’s more than 15 minutes of working time, I’ve already lost interest, and Netflix/my couch are calling my name louder than whatever is on the stove.
Bonus points if a meal is easy to make the first time, and is delicious enough to want to eat all week long. That’s how I feel about this chicken salad. It takes a maximum of 10 minutes to put it together the first time, and once that’s done, you don’t even have to reheat it! Just put it on a plate/some bread/straight to your mouth by utensil, and you’re good to go.
I’m a big fan of salad. Like, the healthy kind and the totally unhealthy why the F are you calling that a “salad” kind. Chicken, egg and tuna salads may not always be popular (they get a bad rap!), but if I see it on a menu, I always want to order it. Is there anything more comforting than a chicken salad sandwich the way your mom used to make?
Well, maybe this one. With fresh Italian flavor (OMG pesto…you rock my world), and not a drop of may, you get comfort food that makes you feel good even after you’ve finished it. This is the perfect make ahead lunch or dinner, and a great substitute for the mayo-y original.
A healthy, simple and flavorful chicken salad that comes together in minutes using NO MAYO! Perfect for a make-ahead lunch or a simple dinner.
Ingredients
- 2/3 cup nonfat plain Greek yogurt
- 1/4 cup pesto
- pinch each salt and pepper
- 10-12 ounces cooked chicken, shredded (I use the meat from a whole rotisserie)
- 1/2 cup cherry or grape tomatoes, halves
Instructions
- In a large bowl, whisk together yogurt, pesto, salt and pepper until combined. Add chicken and tomatoes. Stir to combine. Serve over fresh greens, in a sandwich, or solo! Keep refrigerated in an airtight container for 5-7 days.
LOVE making this kind of thing with just olive oil and mustard instead of yogurt or mayo! 🙂 YUM!!
If it’s got pesto, I’m on it!
I was just craving pesto this week- I love this combo idea!
I also like to put Greek yogurt in my chicken salad, but never thought to add pesto — sounds and looks so good! Will try!
ahhh love me some pesto!!
That sounds like something the hubby and I would both love! Perhaps I’ll make a big batch this weekend.
I love pesto, and this sounds fabulous!
Chicken salad is one of my favorites! Any kind!
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Yum, this looks unbelievable
I am all about healthy and EASY recipes with a simple ingredient list like this! I feel the same way as you about salads. Egg salad and chicken salad sandwiches spread out on a yummy bagel? LOVE those kinds of “salads”. The leafy green stuff? Eh not so much…unless there is an unlimited amount of delicious toppings..like this recipe would be perfect! Pinning 🙂
I love pesto chicken salad- this is very similar to how I make mine! I have been a slacker in the kitchen too -it’s ok!
I’m with you–less than 20 minutes for weekday dinner prep, please! Let’s just say we eat a lot of the same thing over and over–excited to add this in to the rotation!