This pesto chicken salad is delicious and requires only 6 ingredients. It's an easy lunch recipe plus you'll also love this for meal prep or healthy snacking!
In a large bowl (we'll use the same bowl for the other ingredients), stir together the mayo and pesto.
Then stir in (to the same bowl) the shredded fully cooked chicken and sliced almonds. Taste and add as much salt and pepper as desired.
Pair with crackers if serving as an appetizer. You can enjoy this chicken salad between two slices of bread or in a croissant as a sandwich. To keep this low carb, simply scoop onto bibb lettuce or romaine leaves.
Notes
Nutrition information assumes you use a light mayo.If you’re starting with raw chicken, you’ll want 2 lbs of skinless and boneless chicken breasts. Add to a pot of boiling water. Simmer on medium heat until cooked through, about 10 minutes. Remove the chicken from the water and set aside so it can cool. Then use two forks to shred the fully cooked chicken. You can also use a sharp knife to chop the chicken if you prefer. Measure the finished chicken to make sure you have 4 cups.