Pesto Mozzarella Low Carb Chicken Salad – Fresh, Simple, and Satisfying

This Pesto Mozzarella Low Carb Chicken Salad is the kind of recipe you’ll come back to again and again. It’s bright, creamy, and loaded with texture, yet it takes only a few simple ingredients. Think tender chicken, juicy tomatoes, fresh basil, and soft mozzarella, all tied together with a punchy pesto and a light dressing.

It works for busy weeknights, meal prep, or a quick lunch that feels special. Best of all, it’s low carb without feeling like you’re missing out.

Pesto Mozzarella Low Carb Chicken Salad - Fresh, Simple, and Satisfying

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Ingredients

  

• Cooked chicken (about 3 cups), shredded or chopped
• Fresh mozzarella (8 oz), cut into small cubes or pearl mozzarella
• Cherry or grape tomatoes (1 1/2 cups), halved
• Fresh basil (a small handful), torn or thinly sliced
• Pesto (1/3–1/2 cup), store-bought or homemade
• Extra-virgin olive oil (1–2 tablespoons), to loosen the pesto
• Lemon juice (1–2 tablespoons), freshly squeezed
• Red onion or shallot (2–3 tablespoons), very finely minced
• Baby spinach or arugula (optional, 2 cups), for serving or mixing in
• Toasted pine nuts or slivered almonds (optional, 2 tablespoons), for crunch
• Salt and black pepper, to taste
• Crushed red pepper flakes (optional), for heat

Instructions

 

• Prep the chicken. If using leftovers or rotisserie, remove skin and bones, then chop or shred into bite-size pieces. You want roughly 3 cups. Let it come to room temperature for the best texture.
• Make the dressing base. In a large bowl, whisk pesto with olive oil and lemon juice until glossy and spoonable. Taste and adjust: add more lemon for brightness or a splash more oil to make it silkier.
• Add aromatics. Stir in the minced red onion or shallot. This gives a sharp edge that balances the rich pesto.
• Fold in the chicken. Toss to coat every piece with the pesto dressing. Season with salt and pepper. Let it sit for 5 minutes so the flavors settle in.
• Add mozzarella and tomatoes. Gently fold in the mozzarella and halved cherry tomatoes. Be careful not to crush the tomatoes.
• Add herbs and heat. Sprinkle in the torn basil and a pinch of red pepper flakes if you like a little kick.
• Finish and serve. Taste again and adjust. Serve over a bed of baby spinach or arugula, or mix the greens directly into the salad for a heartier bowl. Top with toasted nuts if using.

What Makes This Special

This salad nails the balance of flavor and simplicity. The basil pesto brings herbaceous, garlicky richness, while the mozzarella adds a mellow creaminess that pairs perfectly with savory chicken.

Cherry tomatoes brighten every bite and keep the salad feeling fresh, not heavy.

It’s also a flexible, no-fuss dish. Use rotisserie chicken, leftover grilled chicken, or poached chicken—whatever you have. The whole recipe leans low carb, so you get a satisfying meal without the crash.

What You’ll Need

• Cooked chicken (about 3 cups), shredded or chopped
• Fresh mozzarella (8 oz), cut into small cubes or pearl mozzarella
• Cherry or grape tomatoes (1 1/2 cups), halved
• Fresh basil (a small handful), torn or thinly sliced
• Pesto (1/3–1/2 cup), store-bought or homemade
• Extra-virgin olive oil (1–2 tablespoons), to loosen the pesto
• Lemon juice (1–2 tablespoons), freshly squeezed
• Red onion or shallot (2–3 tablespoons), very finely minced
• Baby spinach or arugula (optional, 2 cups), for serving or mixing in
• Toasted pine nuts or slivered almonds (optional, 2 tablespoons), for crunch
• Salt and black pepper, to taste
• Crushed red pepper flakes (optional), for heat

Step-by-Step Instructions

1. Prep the chicken. If using leftovers or rotisserie, remove skin and bones, then chop or shred into bite-size pieces.

   You want roughly 3 cups. Let it come to room temperature for the best texture.

2. Make the dressing base. In a large bowl, whisk pesto with olive oil and lemon juice until glossy and spoonable. Taste and adjust: add more lemon for brightness or a splash more oil to make it silkier.
3. Add aromatics. Stir in the minced red onion or shallot.

   This gives a sharp edge that balances the rich pesto.

4. Fold in the chicken. Toss to coat every piece with the pesto dressing. Season with salt and pepper. Let it sit for 5 minutes so the flavors settle in.
5. Add mozzarella and tomatoes. Gently fold in the mozzarella and halved cherry tomatoes.

   Be careful not to crush the tomatoes.

6. Add herbs and heat. Sprinkle in the torn basil and a pinch of red pepper flakes if you like a little kick.
7. Finish and serve. Taste again and adjust. Serve over a bed of baby spinach or arugula, or mix the greens directly into the salad for a heartier bowl. Top with toasted nuts if using.

Keeping It Fresh

This salad keeps well for 2–3 days in the fridge.

Store it in an airtight container and stir before serving. If you plan to stretch it across several meals, hold back the tomatoes and basil and add them right before eating to keep them bright.

If you’re adding greens, store them separately and toss them in just before serving. A quick squeeze of lemon and a drizzle of olive oil can wake up the flavors after chilling.

Health Benefits

• Low carb and high protein: Chicken provides steady energy and helps keep you full without relying on starches.
• Healthy fats: Olive oil, nuts, and cheese offer satisfying fats that support fullness and flavor.
• Antioxidants and micronutrients: Basil, tomatoes, and lemon bring vitamin C, lycopene, and other antioxidants that support overall wellness.
• Gluten-free by nature: No grains or bread needed, making it a simple option for many dietary needs.

Common Mistakes to Avoid

• Using dry chicken: Overcooked chicken turns stringy and bland.

  If cooking fresh, poach gently or roast until just done, then rest before slicing.

• Skipping acidity: Pesto alone can taste heavy. Lemon juice brightens the flavors and balances the richness.
• Overdressing with pesto: Too much pesto can overpower the salad. Loosen it with olive oil and lemon, and add gradually.
• Cutting mozzarella too large: Big chunks can dominate each bite.

  Smaller cubes or pearls distribute better.

• Adding greens too early: Mixing greens and storing them can lead to wilting. Keep them separate until serving.

Variations You Can Try

• Grilled twist: Use grilled chicken and charred cherry tomatoes for a smoky summer flavor.
• Zucchini ribbons: Swap the greens for raw zucchini ribbons to keep it extra low carb and add crunch.
• Caprese-style: Add a drizzle of balsamic glaze at the end for a sweet-tangy finish.
• Spicy pesto: Stir Calabrian chili paste or a dash of hot sauce into the pesto for heat.
• Dairy-light option: Use half the mozzarella and add avocado for creaminess with fewer dairy calories.
• Nut-free pesto: Make or buy a nut-free pesto if you’re avoiding nuts; sunflower seeds or pumpkin seeds work well.
• Herb swap: Mix in fresh mint or parsley with the basil for a brighter, garden-fresh flavor.

FAQ

Can I use canned chicken?

Yes, in a pinch. Drain it well and break it into chunks, then mix gently with the pesto dressing.

Fresh or rotisserie chicken has better texture and flavor, but canned works for speed.

What kind of pesto is best?

Classic basil pesto is ideal. Look for one with simple ingredients: basil, olive oil, Parmesan, nuts, garlic, and salt. Homemade is great, but a good store-bought jar saves time and still tastes excellent.

How do I make it dairy-free?

Use a dairy-free pesto and skip the mozzarella.

Add avocado or roasted red peppers for creaminess and body. A sprinkle of nutritional yeast can bring a cheesy note.

Is this good for meal prep?

Absolutely. Store the salad and greens separately.

Add tomatoes and basil fresh if you can. It holds up well for lunches throughout the week.

Can I serve this warm?

Yes. Toss warm chicken with the pesto dressing, then gently fold in mozzarella so it softens slightly without fully melting.

Add tomatoes and basil last to keep them fresh.

What can I serve it with?

It’s great on its own or over greens. For a low-carb side, try roasted asparagus, blistered green beans, or a simple cucumber salad. If carbs aren’t a concern, crusty bread is a nice pairing.

How many carbs are in it?

It varies by pesto and portion size, but it’s typically low carb.

Most carbs come from tomatoes and any added greens. Check your pesto label and adjust ingredients as needed.

Can I make it ahead for a party?

Yes. Mix the chicken with the pesto dressing up to a day ahead.

Right before serving, fold in mozzarella, tomatoes, and basil. Finish with nuts and extra lemon for a fresh pop.

Wrapping Up

This Pesto Mozzarella Low Carb Chicken Salad keeps things simple without skimping on flavor. It’s fast, flexible, and easy to tailor to your taste or whatever you have on hand.

Whether you’re packing lunches or pulling together a last-minute dinner, this bowl has your back—fresh, satisfying, and reliably delicious.