Keto Pesto Chicken Salad
A low carb chicken salad with pesto + tomatoes. You need just 5 ingredients and ready in 5 minutes! Plus, my chicken salad chopping hack that will blow your mind!
Table of Contents
5 Ingredients or Less from Trader Joe’s
Aren’t Thursdays so fun?! Each week I am delivering “5 Ingredients or less from Trader Joe’s” recipes that are super yummy and super affordable! If you’ve missed out on previous recipes, and want to catch up, click here.
This week, I’m sharing my newest recipe: Keto Pesto Chicken Salad!
Watch The Recipe Video
Note: You can also watch this recipe video on YouTube.
Keto Pesto Chicken Salad
Okay, you *know* how much I love cauliflower thins, so of course one of these recipes was bound to include them! This week, they come together to create the tastiest chicken salad sandwich!
In just 5 minutes, you can whip together lunch or dinner for the family, or meal prep for the week! Additionally, this Keto Pesto Chicken Salad would go perfectly on a bed of lettuce, a jicama wrap, and more! You just can’t go wrong!
Trader Joe’s Ingredients Needed
Here are the ingredients I grabbed for this recipe:
- Just Chicken (already cooked!)
- Jar of Mayonnaise
- Cherry Tomatoes
- Pesto (in the refrigerated dips and sauces section)
- Cauliflower Thins
Expert Tips + Tricks
Chicken: I got Trader Joe’s “Just Chicken”. You could also use a rotisserie chicken, leftover cooked chicken, or roast off 1 pound of chicken breasts that have been drizzled with olive oil, salt, and pepper in a 425ºF oven for 20-25 minutes.
Pesto: I got Trader Joe’s Genova Pesto, which is in the refrigerated section near the cheese. You could also use their vegan kale + cashew pesto if you need it to be dairy free. Any store bought pesto would work. I even have a recipe for pesto that is dairy free!
Mayonnaise: I seriously never buy store bought mayonnaise. I always always always make my own. But for convenience purposes store bought mayonnaise works just fine.
Tomatoes: For sure don’t skip the step of straining the tomatoes, otherwise this chicken salad will be watery. You could also use larger tomatoes. Strain those too after chopping. Sun dried tomatoes would be delicious also!
Serving: I served this on cauliflower thins that I get at Trader Joe’s. Outer Aisle Gourmet also makes cauliflower thins, I often see them at Costco. But you can serve this on your favorite keto friendly bread, on lettuce leaves, a big scoop on top of baby greens and eat it as a salad, etc.
Dairy Free: If you need this to be dairy free, make sure you use my homemade dairy free keto pesto, or a store bought dairy free pesto. The cauliflower thins also have dairy, so instead use a different keto friendly bread or serve on lettuce leaves.
Did you love this recipe? Thank you! Please rate this recipe and leave a review below. I respond to every one! Be sure to follow me on Instagram, Pinterest, TikTok, and Facebook. Tag me if you try a recipe!
Keto Pesto Chicken Salad
- 1 pound cooked chicken
- 7 ounces pesto, about 1 cup, store bought or homemade
- 1/4 cup mayonnaise, or more to taste, store bought or homemade
- 10 ounces cherry tomatoes, roughly 2 cups
- cauliflower thins
- kosher salt
- Add the cooked chicken to your food processor. Pulse until the chicken is finely chopped. It will resemble the texture of canned tuna. Transfer the chopped chicken to a large bowl.
- In the same food processor, add the cherry tomatoes and pulse to roughly chop.
- Set a fine mesh strainer over a bowl or your sink. Pour over the chopped cherry tomatoes and discard any of the juice.
- Pour the strained, chopped tomatoes to the same bowl as the chicken. Then add the pesto and mayonnaise. Stir to combine. Season to taste with kosher salt if needed.
- Serve the pesto chicken salad cold or room temperature on cauliflower thins.
- Leftovers will keep in an airtight container refrigerated for at least 5 days.
- As always, lots of tips, FAQs and substitution info in the Recipe Notes below!
11 Comments on “Keto Pesto Chicken Salad”
We love this for sandwiches and today found a new way to use leftover chicken salad – as a mix in to mac-n-cheese (the white cheese). Even my picky eater had a bowl!
Hi Leticia! Wow! I never would have thought of this! I’ll have to try it! Love when those picky eaters eat too!! Major win!
This is my second time making a recipe in this “5 ingredient” series and it is also fantastic. So easy. I made it on Sunday and ate it Wednesday for lunch. Held in fridge well and tasted great. Super easy and delicious. Will be in the rotation. Thank you!
So quick, easy and delicious! I own a food processor and rarely use it. It got the chicken so finely chopped in no time at all – I’m inspired to take it out more often!
The pesto made this so delicious. We didn’t add salt at all. We ate it on sliced sourdough and added green leaf lettuce. Yum!
Amazing! I am so glad you enjoyed this recipe!
Super quick to make and absolutely delicious!! I love these 5 ingredient recipes. Now I have tasty lunches prepped for the week!
YES! This series is my favorite! So happy to help you meal prep for the week!
This series is simply the best! Thanks for always including a dairy-free option – that really helps and makes you stand out among the other food bloggers I follow ;)
Love, love, love your creations, keep them coming!
Hi Bianca! I am so honored! Thank you so much, I am so glad you love my recipes. Means the world to me!
Fast, easy, yummy! I look forward to every recipe Natalie posts!
Lauren, you are so nice! Thank you so much! I am so glad you liked this recipe!