If starting with uncooked chicken, preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper and bake for 20-25 minutes until the internal temperature reaches 165°F (75°C). While the chicken cooks, if preparing homemade pesto, blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil in a food processor until smooth. Set both aside to cool.

Wash and chop 2-3 celery stalks into small, bite-sized pieces for added crunch and freshness in your Pesto Chicken Salad. Set the chopped celery aside in a mixing bowl.

Once the chicken is cooked and cooled, chop or shred it into small, bite-sized pieces. In a large mixing bowl, combine the chicken, chopped celery, your prepared pesto, and a generous dollop of mayonnaise. Use a spatula to gently mix everything together until evenly coated.

Sprinkle salt and pepper into the mixture according to your taste preference. Stir the ingredients once more, ensuring the seasoning is evenly distributed.

Your delicious Pesto Chicken Salad is now ready to be served! Enjoy it immediately on its own, within a wrap, or as a sandwich filling.