Pesto Chicken Potato Salad


Cook the chicken and potatoes a day before serving so you can easily mix and be picnic ready!

1 hr
4 servings


1 1/2 cup
boneless, skinless chicken breast (cooked, sliced thin, about 2 pieces)
4 cup
Yukon or mixed baby potatoes (cooked firm, cubed 2")
3/4 cup
low fat plain Greek yogurt
1/4 cup
3 Tbsp
apple cider vinegar
1 Tbsp
2 Tbsp
garlic salt
fresh ground pepper (to taste)
1 1/2 cup
cherry or grape tomatoes
1 cup
celery stalk (sliced)
1/2 cup
white onion (diced)
1/2 cup
fresh chopped basil leaves for garnish (optional)
Prep Time:
30 min
Cooking Time:
30 min
Total Time:
1 hr


In a large bowl, add the yogurt, mayo, apple cider vinegar, sugar, garlic salt, pepper, potatoes, tomatoes, celery, onion and mix well. Set aside. 

In a medium bowl combine the chicken and pesto and toss until chicken is coated. Add the chicken mixture to the large bowl and toss to combine. Garnish with fresh sliced basil to add both flavor and color.