Gluten-Free Pesto Chicken Salad For Spring Dinner
A refreshing and healthy chicken salad perfect for spring dinners, made with gluten-free pesto.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1/2 cup gluten-free pesto
- 1/2 cup Greek yogurt
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken and gluten-free pesto.
- Add the Greek yogurt and mix until well combined.
- Fold in the cherry tomatoes, red onion, and fresh basil.
- Season with salt and pepper to taste.
- Serve chilled or at room temperature.
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Notes
- For a lighter version, reduce the amount of Greek yogurt.
- This salad can be made ahead of time and stored in the refrigerator.
- Serve on a bed of greens for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 70mg