Grammy's Kitchen · Chicken Salad · Pesto Chicken Salad
One of 109 chicken salad recipes we measured
from downshiftology.com
13 cooks on downshiftology.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| fat | 11% | 6% |
| acid | 0% | 1% |
| salt | 1% | 0% |
| aromatics | 8% | 4% |
Adapts cleanly: gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 420 g | 3 cups diced chicken (or shredded chicken) |
| 80 g | 2 celery ribs (diced) |
| 50 g | 1/2 cup basil pesto |
| 55 g | 1/4 cup mayonnaise |
| 40 g | 1/4 cup diced red onion |
| 29 g | 1/4 cup toasted pine nuts |
| 3 g | 1/2 teaspoon kosher salt |
| 1 g | 1/4 teaspoon freshly ground black pepper |
| Optional: freshly grated parmesan |
Method: 2 steps, published by downshiftology.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Oh wow Lisa, you did it again! It's soon to be winter but this chicken salad caught my eye. I trust you and your recipes, so I decided to give this one a try. Reduced the mayo to the minimum and added some greek yogurt, to reduce the oil. (I'm on a weight l” — a cook, 5.0★
“This chicken salad is delicious! I have made it three times this month. The first time I didn’t have any pine nuts. I also used Costco pesto. It was very tasty but felt it lacked something. The second time I had pine nuts and used Bertolli jared pesto. The pin” — a cook, 5.0★