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Pesto Chicken Salad

A bright, crunchy chicken salad tossed with basil pesto, roasted peppers, sun-dried tomatoes, and almonds for a flavorful sandwich filling.
Prep Time20 minutes
Total Time20 minutes
Servings: 6 servings

Ingredients

  • 3 cups cooked chicken or rotisserie chicken cubed
  • 1/2 cup jarred roasted red pepper finely diced, drained
  • 1/2 cup sun-dried tomatoes in oil finely diced
  • 1/2 cup sliced roasted almonds
  • 1/2 cup basil pesto
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon honey
  • 1 1/2 teaspoons Dijon-style mustard
  • 1 teaspoon lemon juice
  • Salt to taste
  • Black pepper to taste
  • Serving suggestions bread or mini croissants, lettuce, avocado or other desired sandwich toppings

Instructions

  • Combine the cubed cooked chicken, finely diced roasted red pepper, and finely diced sun-dried tomatoes in a large bowl.
  • Add the sliced roasted almonds and basil pesto to the bowl.
  • In a small bowl or measuring cup, whisk together the mayonnaise, sour cream, honey, Dijon mustard, and lemon juice until smooth.
  • Pour the dressing over the chicken mixture and gently stir until everything is evenly coated.
  • Season with salt and black pepper to taste, then taste and adjust seasonings as needed.
  • Toast bread or slice open croissants, layer with lettuce and a few scoops of the pesto chicken salad, and add avocado or other toppings if desired.

Equipment

  • Large Bowl
  • Spoon or spatula for mixing

Notes

  • Drain roasted red pepper well before dicing.
  • Choose sun-dried tomatoes packed in oil for more flavor.
  • Toasted almonds add extra crunch and flavor.
  • Use fresh basil pesto if possible for best flavor.
  • Serve on bread, croissants, or with lettuce and avocado as desired.