Leftover Chicken Pesto Salad

By | March 1, 2021

Servings: 5


6 cups cooked chicken (diced)
1/2 cup sliced green onions
1 cup frozen green peas
3.8 ounces sliced black olives (drained)
1/2 cup mayonnaise
1/4 cup basil pesto
1 tablespoon lemon juice


  1. Thaw peas with in colander while you prep the other ingredients.
  2. Dice chicken into pieces about 3/4 inch and put into mixing bowl.
  3. Slice green onions, drain olives, and measure out peas.
  4. Whisk together mayo, pesto, and lemon juice to make the dressing.
  5. Mix desired amount of dressing into the chicken, tossing well so all the chicken is coated with dressing.
  6. Gently stir in the green onions, olives, and peas. (You might want to add a little more dressing if you didn’t use it all.)
  7. Season salad to taste with salt and fresh-ground black pepper.
  8. Salad can be chilled a few hours or served right away. It will keep overnight in the fridge, but you might want to add a little more dressing when you serve the leftovers.
The source for this recipe…

Leave a Reply

Your email address will not be published. Required fields are marked *