Delicious Pesto Chicken Salad: Quick, Easy, and Low Carb!

This Pesto Chicken Salad is a quick, easy, and low-carb meal bursting with flavor, perfect for any keto journey.

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Prep Time 5

Cook Time 25

Resting Time 30

Total Time 1

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups chicken breasts cooked and shredded
1 cup celery stalks diced
1/2 cup pesto store-bought or homemade
1/2 cup mayonnaise Greek yogurt is a lighter alternative
1/4 cup shredded Parmesan cheese
to taste salt
to taste pepper

For Serving Options

2 cups mixed greens as a base
4 leaves lettuce wraps
4 slices low-carb bread for sandwiches

Equipment

Mixing Bowl
Spatula
Knife
cutting board

Method

Step-by-Step Instructions

Prep the Chicken: Season raw chicken with salt and pepper. Grill or bake at 375°F for 20-25 minutes until cooked. Rest, then shred or chop.
Mix the Base: In a bowl, combine shredded chicken and diced celery, folding gently to mix.
Add Creaminess: Mix in pesto and mayonnaise (or Greek yogurt) until chicken and celery are coated.
Infuse Richness: Add shredded Parmesan to the salad, folding gently to combine.
Season and Serve: Taste and adjust seasoning. Serve immediately or refrigerate for 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 5gProtein: 25gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 75mgSodium: 400mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 3mgCalcium: 150mgIron: 1mg

Notes

Ideal for quick lunches and meal prep, this salad can be stored in the fridge for up to 3 days.

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