Photo of Pesto chicken salad over arugula-veggie salad by WW

Pesto chicken salad over arugula-veggie salad

Points® value
Total Time
10 min
10 min
Our easy, herby chicken salad comes together with a dressing made from just two ingredients: Greek yogurt and reduced-fat pesto. The creamy mixture coats shredded chicken breast and is served over a bed of greens and vegetables. If you’d like to prepare the salad ahead and take it to work for lunch, be sure to store the vinaigrette in a separate container and dress the greens just before eating.


Plain fat free Greek yogurt

2 tbsp(s)

Reduced-fat pesto sauce

1 tbsp(s)

Cooked shredded chicken breast

¾ cup(s)


2 cup(s)

Grape tomatoes

½ cup(s), halved


cup(s), chopped

Shredded carrots

¼ cup(s)

Pitted Kalamata olives

3 olive(s), chopped

Light balsamic vinaigrette dressing

2 tbsp(s)


  1. In a medium bowl, stir together the yogurt and pesto; add the chicken and stir well to coat.
  2. In a shallow bowl, combine the arugula, tomatoes, cucumber, carrots, and olives; drizzle with the dressing and toss gently to coat. Top the arugula mixture with the chicken salad.
  3. Serving size: 1 salad