Chicken Salad with Parsley Walnut Pesto

By Angelika Hanna

Prep Time: 25 min

Cook Time: 15 min (for grilling the chicken)

Total Time: 40 min

Yield: 4 servings

Cuisine: North American/Canadian

Author: Angelika Hanna / Zest4Food


  • 2 chicken breasts, grilled, skinless, cooled off
  • 2 cup Italian parsley leaves, packed down
  • 1/2 cup toasted walnuts, chopped
  • 1 – 2 garlic cloves, smashed
  • 1/4 cup extra virgin cold pressed olive oil (add a bit more if it seems too dry)
  • 1/2 cup grated Parmesan cheese
  • Freshly squeezed lemon juice, to taste
  • 3 tbsp mayonnaise
  • 2 tbsp sun-dried tomatoes, chopped
  • Kosher salt and freshly ground black pepper, to taste

For the Topping:

  • Toasted walnuts, chopped
  • Cherry tomatoes, halved
  • Freshly grated Parmesan cheese


  1. In the bowl of a food processor, combine the parsley, garlic, walnuts, and olive oil until smooth.
  2. Add the parmesan and pulse to incorporate.
  3. Transfer to a large mixing bowl.
  4. Stir in the mayonnaise, sun-dried tomatoes, and a squeeze of lemon juice.
  5. Season with salt and pepper to taste.
  6. Add the cold, cubed chicken to the bowl with the pesto and gently toss to combine.
  7. Season with more salt and pepper to taste.
  8. Refrigerate for a few hours or overnight, to allow the flavors combine.
  9. Bring to room temperature for 15 – 20 min before serving.
  10. Top with walnuts, cherry tomatoes, and parmesan.



4 thoughts on “Chicken Salad with Parsley Walnut Pesto

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