Chicken salad with pesto yogurt dressing

Name: Chicken salad with pesto yogurt dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 persons
Cuisine: World
Ingredients: 4 chicken breasts; 4 waxy potatoes, or use store-bought pre-cooked potato slices; 3 baby romaine lettuce; 1 chicory; large handful of cherry tomatoes; 1 lemon (zest + juice); 6 tablespoons plain yogurt; 4 tablespoons pesto (store-bought or make your own); olive oil; pepper and salt to taste; handful of cashew nuts; 4 slices of bread

A chicken salad with pesto yogurt dressing is a delicious filling salad, perfect for warm summer days. This salad with potatoes, cashew nuts and more is ready within half an hour.

Chicken salad with pesto yogurt dressing ingredients

Recipe chicken salad with pesto yogurt dressing

Made by Véronique

Published at 2018-04-08, this recipe is for 4 persons and takes 30 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

15 minutes

Time cooking

15 minutes

Total time

30 minutes

Preparation - 15 minutes

Fill a medium-sized pan with water and salt and bring to a boil. Rinse the potatoes and chop them into slices, no need to peel them first. Cook the potato slices for about 5 minutes, exact time depends on the thickness of the slices.

Drain them and let them cool off. Rinse the lettuce if needed and chop into coarse pieces. Remove the hard parts from the chicory and chop into coarse pieces.

Rinse the cherry tomatoes and divide them in halves. Remove any excess fat or muscles from the chicken breasts and divide them into long strips.

Finishing the chicken salad with pesto yogurt dressing - 15 minutes

Create an easy dressing by combining plain yogurt with pesto, lemon zest and juice. Season with pepper and salt. Brush a bit of olive oil on both sides of the bread slices.

Heat the grill pan on high heat and grill both sides of the slices of bread shortly. Drizzle the chicken strips with olive oil, pepper and salt a. Grill the chicken strips for a few minutes on each side, until the grilling pattern appears.

The exact time depends on the thickness of the chicken strips. Divide lettuce, chicory, potato slices and cherry tomatoes over plates.

Divide the grilled chicken in the middle and finish with pesto yogurt dressing and cashew nuts. Serve with slices of bread and enjoy!