Pesto Chicken Salad with Grapes in Phyllo Cups

Pesto Chicken Salad with Grapes

Zesty low-carb, mayonnaise-free chicken salad bursting with fresh basil.
Course Salads & Dressings
Cuisine American
Keyword chicken salad, cold salad recipes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 servings
Calories 170 kcal
Author Adapted from Noodles by Paulette Mitchell


Yogurt-Pesto Dressing

  • 3 cloves garlic peeled
  • 1 cup fresh basil leaves
  • 1/2 cup nonfat plain yogurt not Greek style
  • 2 tablespoon white wine vinegar
  • 2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon sugar
  • Dash of red pepper flakes optional


  • 12 ounces chicken breast cooked and shredded
  • 1 cup coarsely shredded carrots about 2 large
  • 1 cup seedless red grapes halved lengthwise
  • 2 scallions coarsely chopped


  1. Toss garlic through feed tube of a food processor that's running. Once the garlic is minced, add basil, yogurt, vinegar, oil, pepper, salt, sugar and red pepper to food processor. Blend until all ingredients are well incorporated and dressing is creamy.
  2. In a large bowl, place chicken, carrots, grapes and scallions. Gently toss. Add dressing and toss again. Serve immediately.

Recipe Notes

You can make the dressing ahead. Store in the refrigerator for up to 24 hours.

The salad is best served at room temperature.

If you are planning to serve in phyllo cups, dice the grapes and chicken into smaller pieces.