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Creamy Pesto Chicken Salad with Greens

Creamy Pesto Chicken Salad with Greens

For a healthy variation on creamy chicken salad, we’ve replaced half the mayonnaise with basil pesto. Serve over greens or make it into a sandwich for a healthy lunch.


  • 1 pound boneless, skinless chicken breast, trimmed
  • ¼ cup pesto
  • ¼ cup low-fat mayonnaise
  • 3 tablespoons finely chopped red onion
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 5-ounce package mixed salad greens (about 8 cups)
  • 1 pint grape or cherry tomatoes, halved


  • Place chicken in a medium saucepan and add water to cover by 1 inch. Bring to a boil. Cover, reduce heat to low and simmer gently until no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board; shred into bite-size pieces when cool enough to handle.
  • Combine pesto, mayonnaise and onion in a medium bowl. Add the chicken and toss to coat. Whisk oil, vinegar, salt and pepper in a large bowl. Add greens and tomatoes and toss to coat. Divide the green salad among 4 plates and top with the chicken salad.



AUTHOR EatingWell Test Kitchen
BRAND EatingWell

YIELD 4 servings
ACTIVE TIME 30 minutes
TOTAL TIME 30 minutes


Per serving 324 Calories
Total Fat 20 g
Saturated Fat 4 g
Mono Saturated Fat 11 g
Cholesterol 71 mg
Sodium 454 mg
Fiber 2 g
Protein 27 g
Potassium 542 mg
Added Sugars 1 g
Total Sugars 3 g
Calcium 153 mg
Chromium 1 mcg
Folate 57 mcg
Omega-6 3 g
Vitamin E 4 mg
Zinc 1 mg
Vitamin B3 11 mg
Carbohydrate Servings ½

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