Quick Pesto Parmesan Chicken Salad


  • 4 cups shredded/chopped cooked rotisserie chicken
  • 4 tablespoons prepared basil pesto
  • 4 tablespoons mayo with olive oil
  • 1/3 cup diced red bell pepper
  • 1/3 cup fresh grated Parmesan cheese
  • Salt and pepper to taste


  1. Stir together mayo and pesto.
  2. Put chicken, peppers and cheese into a bowl and sprinkle with salt and pepper to taste.
  3. Mix in mayo/pesto until the chicken mixture is coated.
  4. Refrigerate for at least 1/2 hour to allow flavors to combine.
  5. Serve over mixed greens with a drizzle of olive oil and lemon juice, on fresh soft Italian bread for sandwiches or with croissants and crackers.