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.
1 pound cooked chicken
In the same food processor, add the cherry tomatoes and pulse to roughly chop.
10 ounces cherry tomatoes
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.
7 ounces pesto, 1/4 cup mayonnaise, kosher salt
Serve the pesto chicken salad cold or room temperature on cauliflower thins.
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!