A quick, refreshing Pesto Avocado Chicken Salad made with just five main ingredients delivers bright, herby flavor without mayonnaise. Chilled and satisfying, this easy chicken salad is perfect for warm-weather lunches, meal prep, sandwiches, wraps, or served over greens.
This version swaps the classic mayo-based dressing for pesto, giving the salad an herb-forward brightness. Creamy avocado, tangy sun-dried tomatoes, and crisp red onion add complementary textures and flavors for a well-balanced, protein-rich dish.
Enjoy it as-is, spooned onto a bed of greens, stuffed into sandwiches or wraps, or wrapped in lettuce for a low-carb option. It’s versatile, easy to customize, and stores well when prepared thoughtfully.
Below are a few tips and ingredient notes to make this simple chicken salad shine.
Recipe Tips:
Two things make this salad especially easy and flavorful:
Rotisserie Chicken: Using store-bought rotisserie chicken saves time and keeps the salad moist and flavorful. If you prefer, leftover cooked chicken or poached chicken also works well.
Pesto: The pesto is the main flavor component, so choose a brand you like or use homemade basil pesto for the best result.
Pesto Chicken Salad Ingredients:
Cooked Chicken: About 4 cups of shredded cooked chicken (rotisserie or leftovers) provides the base. Use breasts, thighs, or a mix—whichever you prefer.
Red Onion: Thinly sliced red onion adds a bright, sharp note. Substitute green onions if you prefer a milder flavor.
Avocado: One ripe avocado contributes rich creaminess. Avocado will stay fresh best for about 24 hours in the salad; for longer storage add avocado just before serving.
Sun-Dried Tomatoes: These add concentrated, tangy-sweet flavor that pairs beautifully with pesto and avocado.
Pesto Sauce: Use about 2/3 cup of pesto to dress the salad. Adjust more or less to taste.
Salt & Pepper: Taste and season with sea salt and black pepper as needed after mixing.
Optional Additions:
- Add ½–⅔ cup crumbled feta for a salty, creamy boost.
- Stir in ½ cup chopped kalamata olives, artichoke hearts, or halved cherry tomatoes.
- For crunch, add ⅓ cup toasted pine nuts.
- If you like heat, mix in 1–2 tablespoons sriracha or ½ teaspoon red pepper flakes.
- A tablespoon of lemon juice or zest brightens the flavors.
- For extra creaminess, fold in 2–4 tablespoons mayonnaise, sour cream, or plain Greek yogurt.
- Add fresh herbs like dill, basil, or cilantro to taste, or season with a pinch of onion powder, garlic powder, Dijon mustard, or celery seed.
How to Make Pesto Chicken Salad:
Shred 4 cups of rotisserie or cooked chicken and place it in a large bowl. Add ½ cup thinly sliced red onion, 1 sliced ripe avocado, and ⅔ cup sun-dried tomatoes.
Pour in about ⅔ cup pesto and toss until the chicken and other ingredients are evenly coated.
Taste and adjust seasoning, adding more pesto, sea salt, or black pepper as needed.
Serve immediately, or store in an airtight container in the refrigerator for up to 5 days. If you won’t eat the salad within 24 hours, omit the avocado and add fresh slices just before serving to prevent browning and mushiness.
Make a larger batch for meal prep, keeping avocado separate until ready to eat.
This simple, herb-forward chicken salad is ideal for summer lunches and casual dinners—bright, satisfying, and easy to customize.
More Summer Salad Recipes:
- Healthy Creamy Coleslaw
- The BEST Broccoli Salad
- Mediterranean Chickpea Salad
- The Best Potato Salad
- Greek Pasta Salad
- Mayo-Free Avocado Egg Salad
- Tuna Salad Lettuce Wraps
- Cranberry Pecan Chicken Salad
Enjoy this fresh, pesto‑infused chicken salad for a quick, flavorful meal.
Pesto Chicken Salad
Ingredients
- 4 cups rotisserie chicken, shredded
- ½ cup red onion, thinly sliced
- 1 large ripe avocado, sliced
- ⅔ cup sun-dried tomatoes
- ⅔ cup pesto sauce
- ¼ tsp black pepper, to taste
Instructions
- Shred the cooked chicken and place it in a large bowl with the red onion, sliced avocado, and sun-dried tomatoes.
- Add the pesto and toss until everything is evenly coated.
- Taste and adjust with more pesto, sea salt, or black pepper as desired.
- Serve immediately, or store in an airtight container in the refrigerator for up to 5 days. Add avocado just before serving if storing longer than 24 hours.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an estimate.
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