This High Protein Pesto Chicken Salad is the high protein lunch that actually gets made on my busiest weeks. It swaps mayo for a creamy Greek yogurt and pesto dressing, gets loaded up with shredded rotisserie chicken, crunchy celery, and briny artichoke hearts, and comes together in about fifteen minutes with zero cooking required. Pile it onto crackers, scoop it into a wrap, or eat it straight from the container, this one is built to travel.
Friends, if you’ve been around here for a while, you know lunch is usually the meal I run out of steam for by midweek. Breakfast is easy, dinner I always make time for, but lunch is where things fall apart. So I’ve been on a mission lately to make more protein-forward lunches that get me through busy weeks without much effort. This Pesto Chicken Salad is the one that’s been on repeat in my kitchen lately.
Instead of a classic mayo-based chicken salad, this version gets its creaminess from a mix of non fat Greek yogurt and pesto, which means you’re getting a solid dose of protein without losing any of the flavor. I like to use a store-bought pesto (I use Gotham Greens) to keep things simple, but homemade works just as well if you have some on hand. Whisk that together with lemon juice and a little salt, and you’ve got a dressing that’s tangy, herby, and honestly better than plain mayo ever was (mayo haters unite!).
This one is built for busy weeks. Make it on a Sunday and you’ve got lunch ready to go for days, since it actually gets better as it sits in the fridge and the flavors meld. Pile it onto crackers (my absolute favorite are these), scoop it into lettuce cups, spread it on toast, or eat it straight from the bowl with a fork. However you serve it, it’s a lunch that makes a hectic week feel a little more manageable.
What You Need to Make This High Protein Pesto Chicken Salad
- Non Fat Greek Yogurt: This makes the dressing so creamy without needing any mayo. It also packs in a serious amount of protein, so this salad ends up way more filling than a traditional chicken salad.
- Pesto: Pesto brings all of the herby, garlicky flavor to this dish in one easy step. I used a container of Gotham Greens pesto for convenience, but any pesto you love, store-bought or homemade, will work great.
- Lemon: Fresh lemon juice brightens up the dressing and balances out the richness from the yogurt and pesto. Don’t swap in bottled juice if you can help it, fresh really does make a difference here.
- Kosher Salt: A little salt pulls all of the dressing flavors together. Taste as you go and adjust to your liking, since pesto brands vary quite a bit in saltiness.
- Rotisserie Chicken: Shredded rotisserie chicken makes this recipe come together fast with zero cooking. Two large cooked chicken breasts work just as well if that’s what you have on hand.
- Celery: Celery adds the crunch this salad needs and keeps every bite from feeling too heavy. Chop it small so it distributes evenly throughout.
- Red Onion: A finely diced red onion adds a little bite and sharpness that plays really well against the creamy dressing.
- Sun-Dried Tomatoes: Sun-dried tomatoes bring a chewy texture and a concentrated, slightly tangy flavor.
- Artichoke Hearts: Artichoke hearts add a briny, tender bite that makes this salad feel a little more special. I use the kind packed in water rather than oil or marinade.
How to Make This High Protein Pesto Chicken Salad
To make this, start by making the dressing. In a medium bowl, whisk together the Greek yogurt, pesto, lemon juice, and kosher salt until fully combined. Taste and adjust the salt as needed, then set the dressing aside.
In a separate large bowl, add the shredded chicken, chopped celery, diced red onion, chopped sun-dried tomatoes, and chopped artichoke hearts. Pour the dressing on top and toss everything together until it’s well coated.
Serve it right away with your favorite crackers, or store it in an airtight container in the fridge for up to five days, it only gets better as it sits.
Frequently Asked Questions
This is a great one to prep on a Sunday for lunches throughout the week, since the flavors continue to meld the longer it sits in the fridge.
You can, though rotisserie chicken gives you the best texture and flavor in my opinion.
If you’re not a pesto fan, a swap of ranch seasoning or fresh herbs with a little olive oil can work in a similar way, though the flavor profile will change.
The salad itself is naturally gluten-free, but always double check your pesto brand and any crackers you serve it with, since some brands can sneak in gluten.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!
** Photography by Tanya Pilgrim
Ingredients
- 1 ½ Cups Non Fat Greek Yogurt
- 6 ½ Ounces Pesto, I used Gotham Greens or 3/4 cup
- 1 Lemon, juiced
- ½ Teaspoon Kosher Salt
- 1 Rotisserie Chicken, shredded, and chopped into small pieces or two large cooked chicken breasts, chopped
- 2 Stalks Celery, chopped
- ½ Red Onion, finely diced
- ½ Cup Sun-Dried Tomatoes, not packed in oil, chopped
- 1 Can Artichoke Hearts, (14 ounce can) in water, chopped
Instructions
- To make this, start by making the dressing. In a medium bowl, whisk together the Greek yogurt, pesto, lemon juice, and kosher salt until fully combined. Taste and adjust the salt as needed, then set the dressing aside.
- In a separate large bowl, add the shredded chicken, chopped celery, diced red onion, chopped sun-dried tomatoes, and chopped artichoke hearts. Pour the dressing on top and toss everything together until it’s well coated.
- Serve it right away with your favorite crackers, or store it in an airtight container in the fridge for up to five days.
Rate & review
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