Two-Peas Pesto Chicken Salad

May 27, 2021
5 Ratings
Photo by Mark Weinberg
  • Prep time 15 minutes
  • Serves 4
Author Notes

Pile this chicken salad on thick slices of toast, stuff into a pita, scoop onto greens, or use as a filling for lettuce wraps. Your roommate will make this into a sandwich when she gets home from work. You will eat cold leftovers of it tomorrow directly from the bowl. You will spend your day thinking about how to eat it next. This is your life now. —Kendra Vaculin

What You'll Need
  • 1 store bought rotisserie chicken (or a homemade whole roast chicken)
  • 1 cup full-fat Greek yogurt
  • 6 ounces basil pesto (homemade or store-bought)
  • 1 heaping cup frozen peas, thawed
  • 1 1/2 cups roughly chopped sugar snap peas
  1. Pull all the meat from the chicken and place in a large bowl. This will feel a little barbaric; embrace it. With two forks, shred the meat into bite-sized pieces. Roughly chop any large pieces of skin that remain, and add them back to the bowl.
  2. Add the yogurt and pesto; season with salt and pepper. Stir to thoroughly coat. Then fold in both kinds of peas.

See what other Food52ers are saying.

  • Chris Parent
    Chris Parent
  • Antigone Trivellas
    Antigone Trivellas
  • Lucia Gulasova
    Lucia Gulasova
  • Tina Alexander Gamble
    Tina Alexander Gamble
  • Paul Eskridge
    Paul Eskridge
A fan of female driven comedies, a good beat, your hair today, and making foods for friends.

16 Reviews

Julie H. February 21, 2020
This recipe has been on one of my Pinterest boards forever and I just made it tonight. It's so flavorful and easy! My sugar snap peas were a bit bitter so I trashed those and ended up adding some chopped up green grapes to balance the saltiness of the pesto. I meant to add a little lemon juice at the end but it was still really good. I'll def make this again!
Barb February 15, 2018
For all you mayo haters who've been commenting here: you can sub yogurt (I prefer Greek-style, myself) for mayo, sour cream, etc on almost anything. Chicken salad, baked potatoes, dips, etc. Personally, I love mayo, but it's a good way to cut some fat and calories.
Kelly August 17, 2016
Does anyone happen to have the nutrition information for this recipe?
Chris P. July 14, 2016
Haha great recipe
Antigone T. June 27, 2016
Hi, this sounds great, but before I try it, pls clarify: do you cook the peas and the snap peas at all?
Lucia G. March 9, 2016
This IS my life now, yes! ;) I make my own pesto...and THIS IS one addictive salad! Drooling over the empty bowl even as I type.
Tanya June 24, 2015
This was great. Both filling and refreshing.
TiffayNay June 24, 2015
"This is your life now" I love your way with words! Can't wait to try this recipe.
Tina A. June 15, 2015
Yes this sounds good I will give it a try, And thanks for the tip about greek yogurt being a substitute for mayo. I have one son who eats nothing with mayo on it or in it. Now i have more reason to buy the large size of greek yogurt.
Paul E. June 15, 2015
Your own descriptive comment is titillating, I can do no better...
Kaite April 6, 2015
This is one of my all time favorite recipes. I crave this chicken salad especially in the winter as it remind me of spring! I can't say I'd change anything about it.
Val September 8, 2014
How many days does this chicken salad last in the fridge?
Kendra V. September 8, 2014
I would say 3 or 4, though mine only lasted two because we could not stop eating it.
Sarah C. September 7, 2014
Do not toss the bones! Put them in a pot, cover with water, and boil. Remove the bones after a half hour, and you have stock, which you can A) make soup with B) add rice or other grain to for cooking) C) freeze in ice tray to add to stuff.
Stephanie B. September 4, 2014
If you don't like mayonnaise, this is the recipe for you! Extra bonus for being a super quick meal, and having leftovers. I made this with full fat greek yogurt, and squeezed in a little lemon juice. This was a tasty and quick meal, perfect for a busy week. Again, I love the lack of mayo.
Kendra V. September 4, 2014
i hear you girl. i am pretty mayo-averse, so i use greek yogurt a ton. (secret: also a great curried chicken salad binding agent, with curry powder and raisins and shredded carrots and celery? BOMB.)