A Pesto Chicken Salad Recipe You Will Love

Aah, summer! It's almost here, and with school being almost done for many families, or just the thought of warm, sunny weather inspiring us, it's time to get together with friends and enjoy some delicious food together. Today, I wanted to share this delicious Pesto Chicken Salad Recipe, as well as a few other delicious recipes I have created in the past, to hopefully inspire you to eat well this summer. I love creating party-ready foods, and these little sandwiches and other recipes would be amazing for a Graduation Party, Mother's Day Brunch, Memorial Day, BBQs, or just use it as an excuse to make some fun recipes for yourself. 

Pesto Chicken Salad On Croissants

2-3 Chicken Breasts (Or use as many as you like - this recipe stays great for about 5-7 days)

Chicken Broth 

Mayo (I like the Hellman's Regular)

Jar of Green Pesto or Your Favorite Pesto Recipe

2-3 Celery Sticks

Salt and Pepper To Taste


1.) Bring your chicken breasts and chicken broth to a low boil, and simmer on medium to low heat for about 1 hour. Once chicken begins to fall apart, use a for or tongs to carefully remove the chicken breasts from the broth. Place them onto a cutting board, and use two forks to begin to shred the chicken. Once shredded, place back into broth and let soak for about 10-20 more minutes. This step is crucial for getting nice, moist chicken. 

2.) Now, drain the chicken and chicken broth in a strainer, and then add at least 1/2 C. mayo (you most likely will need more, but the less mayo you can use the better to cut back on calories). Also, add 1 jar of pesto - you literally can't have too much pesto here! Also, add salt, pepper, and any of your other favorite seasonings just a little bit at a time. We also cut up 2 or 3 sticks of celery into super small pieces, and it was so tasty! That added crunch really makes a difference, and even though I am not crazy about celery, the taste is not overpowering, it just adds crunch.

3.) Stir everything well to combine, and store in an air tight container in a refrigerator for up to 5-7 days. This tastes even better the second day, so if you can make it ahead of time, you are in luck!

4.) Serve on croissants (which I cut in half with a serrated knife), or even eat on your favorite loaf or bread or a tortilla as a wrap. Feel free to garnish with lettuce, tomato, sprouts if you can find them, and even pickles. 

These little sandwiches taste absolutely amazing! Your friends and family will surely be impressed by this delicious twist on a classic recipe! Enjoy!

Pesto Chicken Salad