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Pesto Chicken Salad (Pasta Salad Style With No Pasta)

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“This is a super healthy salad, chicken, veggies and a yummy pesto dressing. It reminds me of pasta salad because of the dressing but I make it without pasta. You could definitely add it, I'd just increase the dressing slightly if you do. It came from a combination of different recipes. I love substituting greek yogurt for things like mayo, which was part of my idea here. All frozen veggies could be replaced with canned... sometimes I use asparagus instead of grean beans. Also, if you prefer less of a tangy dressing you can add a little splenda/stevia/sweetener of your preference and/or decrease the lemon.”
1 large salad

Ingredients Nutrition


  1. Cut pre-cooked chicken into 1" cubes and set aside.
  2. Prepare vegetables: Thinly slice green onion. Drain and quarter artichoke hearts. Chop cherry tomatos in half. Thaw peas and green beans, I recommend cutting the green beans into approx 1" lengths. Drain all the veggies as well as possible. Squeeze the extra moisture out with a paper towel if you like.
  3. In a large bowl, mix together greek yogurt, pesto, lemon juice, salt and pepper.
  4. Mix in all of the vetgetables and chicken. Toss to coat.
  5. You can eat immediately but I think it tastes better after sitting in the fridge overnight. It's good on its own or served over lettuce or broccoli shreds.

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