Pesto Chicken Salad is quick and easy to make with rotisserie chicken, roasted red peppers, sun-dried tomatoes, almonds, and a delicious pesto dressing.
Other Chicken Salad recipes to try: Honey Mustard Chicken Salad, Curry Chicken Salad, or Pineapple Chicken Salad.
Pesto Chicken Salad Recipe
Every time I visit a soup, salad, and sandwich spot, I order a pesto chicken salad if it’s on the menu. Now I’ve created my own version, and it’s truly my dream sandwich! Buttery croissants with crisp lettuce, pesto-coated chicken, roasted peppers, sun-dried tomatoes, and crunchy almonds—pure heaven!
This Pesto Chicken Salad is the best. It’s quick to make and more nutritious than sour cream and mayo-filled versions. I add just a bit of mayo so the pesto shines through.
Ingredients In Pesto Chicken Salad
This salad has only four main ingredients besides the dressing. Here’s a quick breakdown:
- Rotisserie chicken: Using rotisserie chicken makes this salad come together quickly and adds extra flavor since it’s already seasoned.
- Roasted red peppers: I use store-bought roasted peppers, typically found near pickles, capers, and olives in the store.
- Sun-dried tomatoes: Get the tomatoes packed in oil and with herbs for the best flavor.
- Sliced almonds: These add a great crunchy texture and flavor. I like to purchase them already toasted for even more flavor.
Dressing
The dressing makes this pesto chicken salad. Here’s a breakdown of the ingredients and the brands I use.
- Basil Pesto: Get a fresh basil pesto, found near fresh pasta or in the produce section. Or make your own pesto!
- Mayo: Choose a rich, creamy mayo. Best Foods® is my favorite brand in these sandwiches.
- Sour Cream: Any type works, including regular, low-fat, or fat-free.
- Dijon Mustard: This adds a nice tang; avoid using regular mustard.
- Lemon Juice: Use fresh-squeezed for a boost of flavor. If you love a strong lemon flavor, add in some zest.
- Salt and Pepper: Add based on how salty the pesto and chicken is. If you feel the salad is lacking, it might just need an extra pinch of salt!
Pesto Chicken Salad Variations
- Swap Nuts: Use pine nuts or walnuts instead of almonds.
- Add Herbs: Mix in fresh herbs like parsley or fresh basil for even more flavor.
- Add Avocado: Add diced avocado directly into the salad for a more creamy texture.
How to Make Pesto Chicken Salad
- Prepare Ingredients: Cube the chicken, dice the red peppers and tomatoes, and toast the almonds if you’d like.
- Combine Salad: In a large bowl, mix the chicken, red peppers, tomatoes, and almonds. Add the dressing ingredients and stir until everything is coated.
- Assemble Sandwiches: Add lettuce and a few scoops of the chicken salad to bread of choice. Add in any other sandwich toppings you love!
- Serve: Enjoy immediately or pop in the fridge until ready to eat.
Pesto Chicken Salad Serving Suggestions
- On a Croissant: My favorite way to enjoy this salad! I add lettuce and a few slices of avocado.
- On Toasted Bread: Try it on your favorite type of bread — toasted. I love this chicken salad on toasted whole grain bread.
- Lettuce Wraps: For a low-carb option, spoon the salad into butter lettuce leaves.
- As-Is: Enjoy straight from the bowl or scoop it up onto crackers.
- In a Pita: Stuff or spoon it into a toasted pita pocket.
- Inside an Avocado: Serve inside a halved avocado.
Storage
Storing Pesto Chicken Salad
- Best Same Day: Enjoy this recipe the same day for the best flavor and crunch.
- Short-Term: Make a few hours ahead and pop in the fridge.
- Long-Term: Store in the fridge for 2-3 days, but know that flavors and textures will change. The almonds get very soft.
More Easy Sandwich Recipes
- Ham and Cheese Sliders with a poppy seed butter
- Meatball Subs with slow cooker meatballs
- French Dip Sliders with crispy fried onions
- Avocado Tuna Salad with pickles and red onions
- BLT with my favorite 3-ingredient sandwich spread
Pesto Chicken Salad
This quick and easy Pesto Chicken Salad is made with rotisserie chicken, roasted red peppers, sun-dried tomatoes, almonds, and a fresh pesto dressing.
Equipment
- Large bowl
Ingredients
- 3 cups cooked chicken or rotisserie, cubed
- 1/2 cup finely diced jarred roasted red pepper see note 1
- 1/2 cup finely diced sun-dried tomatoes packed in oil see note 2
- 1/2 cup sliced roasted almonds see note 3
- 1/2 cup freshly made basil pesto see note 4
- 1/4 cup mayo
- 2 tablespoons sour cream
- 1 tablespoon honey
- 1-1/2 teaspoons Dijon-style mustard
- 1 teaspoon lemon juice
- Salt and pepper
Assembly
- Serving suggestions see note 5
Instructions
- Add all ingredients in a large bowl. Season to taste with salt and pepper. Gently stir until combined. Taste and adjust seasonings.
- Toast bread or slice open a fresh croissant. Top with lettuce and a few scoops of pesto chicken salad. Add any other desired toppings—I love a few slices of ripe avocado.
Video
Recipe Notes
Note 1: I love roasted red pepper strips. Drain well before dicing.
Note 2: Try to find tomatoes packed in oil and with herbs for more flavor.
Note 3: I like to grab already toasted almonds—more flavor and no extra work for you!
Note 4: The pesto is the most important ingredient in this salad! You'll want to use freshly made basil pesto (or make your own), not the preserved/jarred kind. Freshly made pesto is typically near fresh (not dried) pasta or in the produce section of the store. My two favorites are Buitoni® Pesto with Basil or Rana® Basil Pesto.
Note 5: For assembly, use bread (I love mini croissants), lettuce, avocado, or whatever you like on a chicken salad sandwich!
Storage: For the best flavor, enjoy this recipe the same day it's made. If preparing ahead, you can refrigerate it for a few hours. For longer storage, it will last in the fridge for 2–3 days, though the flavors and textures will change, and the almonds may soften.
Nutrition
Serving: 6loaded sandwiches | Calories: 362kcal | Carbohydrates: 9.8g | Protein: 30g | Fat: 22.6g | Cholesterol: 88mg | Sodium: 225.3mg | Fiber: 2.5g | Sugar: 5.9g
Nutrition information is automatically calculated, so should only be used as an approximation.
Fantastic, really delicious I love how all the flavors mixed together. I wanted something tasty and healthy and this fit the bill.
So glad to hear that! Thank you Bridgett!
My husband and I are enjoying a keto diet right now! At the end of our induction face, this sandwich on lettuce instead of bread, is going to be the first meal I prepare! Thank you! It sounds heavenly!
I hope you love it when you’re able to try it Susie! 🙂
We have an egg allergy. Could Greek yogurt be substituted for the Mayo? Would you still include the sour cream?
I’d use Greek yogurt and sour cream 🙂 Might be a touch tangy so maybe a bit more honey as well.
OMG this sandwich looks absolutely divine!! My husband and I adore pesto chicken salad cause we are a huge fun of pesto. We also love to put pesto on our grilled cheese sandwiches 🙂
But I’ve never eaten chicken sandwich with roasted peppers before. It must be delicious.
Ps: your photos are getting more and more beautiful. Love them!
I’m a pesto fanatic and not a huge fan of mayo, so I like that you made the sauce pesto-heavy! It looks so so good – definitely the perfect summery lunch. Lovely photos, as usual 🙂
Awe thank you so much Rachel! 🙂
Love this sandwich so much! This is my dream lunch. Great photos and the pesto looks absolutely marvelous.
I appreciate that! Thank you so much Tiffany! 🙂