High Protein Pesto Chicken Salad
This High Protein Pesto Chicken Salad swaps mayo for a creamy Greek yogurt and pesto dressing, loaded up with shredded chicken, celery, and artichoke hearts. It's a fifteen minute, no-cook lunch that only gets better as it sits.
Servings 4 Servings
Calories 565kcal
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.
Video
Nutrition
Calories: 565kcal | Carbohydrates: 21g | Protein: 54g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 151mg | Sodium: 1522mg | Potassium: 687mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1148IU | Vitamin C: 21mg | Calcium: 191mg | Iron: 2mg
