Pesto Chicken Salad

Sometimes the simplest recipes turn out to be the best, right? Meal prepping lunch is an essential, in our house. If not, mama goes hangry far too often! My husband keeps it simple with deli meat rolls and my daughter’s lunches are fairly similar (you can check out the lunches I make for her on my instagram stories a couple times a week). I usually end up with leftovers; but on weeks we don’t have leftovers I like to prep ingredients for simple, nutrient-packed salads I can grab no matter what we have going on, whether it’s a playdate, a MOPS morning or a long afternoon with clients. This pesto chicken salad was inspired by a salad I had last year while I was pregnant at a little cafe Sage and I stopped into, and I vowed to re-create it. When we had some leftover spinach almond pesto (recipe in Healthy Mama Meal Prep) and some homemade mayo on hand, I knew it was meant to be!

As I mentioned like to use homemade; and either shredded rotisserie chicken or instant pot shredded chicken. You could keep it even more simple, using a store-bought pesto and avocado oil mayo from primal kitchen or chosen foods. Either way, it comes together in just a few minutes, and lasts for days! Happy lunching! 

 

Pesto Chicken Salad

1/3 cup mayonnaise
3 tbsp pesto (more as desired)
1 tbsp lemon juice
2 cups shredded or chopped cooked chicken
1/3 cup thinly sliced red onion*
1/3 cup sliced sun-dried tomatoes

1. For dressing: Whisk together mayonnaise, pesto and lemon juice. Taste for seasoning, adding more pesto as desired.
2. Toss dressing with chicken, red onion and sun-dried tomatoes. Serve over lettuce cups, arugula or in a wrap.

Tip: Soak sliced red onion in ice water for 10-15 minutes to reduce bite. Drain well before tossing with salad.