Pesto Chicken Salad
A fresh take on a classic lunch staple: a mayo free chicken salad, partly made in the slow cooker, and mixed together with fresh pesto made with basil, spinach and cashews. Perfect for meal prep!
Slow Cooker Pesto Chicken Salad
Chicken salad for meal prep is a class recipe for a reason, and we’re all for that here. We’ve got a few recipes for chicken salad on this site such as this one, this one and this one, but this Pesto Chicken Salad is sure a favorite! This version is a mayo-free chicken salad made with dairy-free pesto! It’s full of herb flavor and really delicious.
While you can certainly use either leftover chicken or grab a rotisserie chicken to make this, we’re opting to make it in the slow cooker for this recipe! It means hands off cooking time, and we love that. You can make shredded chicken in the Instant Pot using these directions!
Making the Pesto
This pesto is optionally dairy-free. If you tolerate dairy, go ahead and add in the parmesan. The pesto is made in a food processor or high-speed blender. To make it simply, add all the ingredients to the machine and process until pesto is smooth. If needed, add in a tablespoon of hot water or more as needed to make a smooth pesto. Of course, taste and adjust seasoning if needed!
Ways to Use Chicken Salad:
- Make it classic with a sandwich! Add baby spinach and avocado if you’re feeling fancy.
- Wrap it up! There are luckily now a lot of gluten-free wraps, or you could try using a gluten free tortilla, like Siete brands.
- Serve it over a bed of lettuce. Any lettuce would work here ranging from a classic romaine to a baby kale or spinach.
- Or wrap it up with lettuce! Check out our post all about making Lettuce Wraps.
- Put it in an avocado! This flavor combo will be pretty awesome.
- Serve it with crunchy crackers. There are lots of gluten-free brands, and also some seed based or cheese crackers for low carb.
- Stuff it in a scooped out cucumber. Scoop the seeds out of the cucumber and stuff in the chicken salad! We’d recommend a traditional cucumber here, which tend to be larger than the European or greenhouse cucumbers.
- Or just eat it! It’s that good.
How many days can you keep homemade chicken salad?
Homemade chicken salad stays good for 3 to 5 days in the refrigerator!
Like this chicken salad recipe, check out these others:
- Taco Chicken Salad
- Smoky Chicken Salad Lettuce Boats
- Candied Pecan and Herb Chicken Salad
- Honey Mustard Chicken Salad
Crock-Pot Pesto Chicken Salad
- 1-1/2 lbs. boneless skinless chicken breasts
- 1 cup chicken broth
- 1 garlic clove, minced
- 1 small onion, diced
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 1 cup basil leaves
- 1-1/2 cups fresh baby spinach
- 1/2 cup raw cashews (or nut of choice)
- ¼ cup parmesan cheese, grated (optional)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 garlic clove
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup pine nuts
- Place chicken in the insert of a slow cooker. Pour broth over the chicken. If the broth doesn’t cover all of the chicken, add more. Add in garlic, onion, salt and pepper. Cover and cook on high for 3 hours or low for 6 hours.
- Remove the chicken and either dice, or shred with two forks. Let cool slightly.
- Meanwhile make pesto: Add basil, spinach, cashews, parmesan cheese (if using), olive oil, lemon juice, garlic, salt and pepper to a food processor or a high speed blender. Process until pesto is smooth. If needed, add in a tablespoon of hot water or more as needed to make a smooth pesto. Taste and adjust seasoning. Set aside in the refrigerator until ready to use.
- Combine the diced chicken, the pesto and the pine nuts and serve on a sandwich, over a bed of lettuce or in a wrap.
December 29, 2013
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