Pesto Chicken Salad With Sun-Dried Tomatoes

Serves: 8 Save

Ingredients (8)

  • 2 quarts (2L) cold water
  • 1 tablespoon plus 1 teaspoon (15g) Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume or an equal amount by weight
  • 4 boneless, skinless chicken breasts (about 6 ounces/170g each)
  • 1/2 cup (4 ounces; 115g) basil pesto, homemade or store-bought 
  • 1/2 cup (4 ounces; 115g) mayonnaise, homemade or store-bought
  • 2 teaspoons (10ml) fresh lemon juice from 1 lemon
  • 1/2 cup (4 ounces; 115g) oil-packed sun-dried tomatoes, drained, blotted dry, and roughly chopped
  • Freshly ground black pepper


Learn how to make this recipe at Serious Eats