Print

Easy Cold Pesto Chicken Skewers Recipe with Creamy Arugula Dip for Summer

easy cold pesto chicken skewers - featured image
Print Recipe

A fresh, protein-packed, and easy-to-make cold chicken skewer recipe paired with a creamy, peppery arugula dip, perfect for summer picnics, potlucks, or quick lunches.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded or cubed (rotisserie chicken works great)
  • ½ cup basil pesto (store-bought or homemade; Barilla recommended)
  • 1 cup cherry tomatoes, halved
  • ½ cup cucumber, sliced into thick rounds
  • Wooden or metal skewers (soaked if wooden)
  • 1 cup fresh arugula leaves, packed
  • ½ cup Greek yogurt (dairy-free yogurt can be used)
  • 2 tablespoons mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Chicken: Shred or cube about 2 cups of cooked chicken breast, removing skin and bones if using rotisserie chicken. Place in a medium bowl.
  2. Mix with Pesto: Add ½ cup basil pesto to the chicken and stir gently until every piece is coated. Let sit for 5 minutes to let flavors marry.
  3. Prep the Veggies: Halve the cherry tomatoes and slice the cucumber into thick rounds.
  4. Assemble the Skewers: Thread pesto chicken, cherry tomato halves, and cucumber slices alternately onto each skewer, aiming for 3-4 pieces of chicken and 2-3 veggies per skewer.
  5. Make the Creamy Arugula Dip: In a blender or food processor, combine 1 cup fresh arugula, ½ cup Greek yogurt, 2 tablespoons mayonnaise, 1 minced garlic clove, and 1 tablespoon lemon juice. Blend until smooth. Season with salt and pepper to taste. For chunkier dip, mix by hand.
  6. Chill: Refrigerate the skewers and dip for at least 15 minutes to meld flavors and keep cool.
  7. Serve: Arrange skewers on a platter with a bowl of creamy arugula dip. Garnish with extra arugula leaves or cracked black pepper.

Notes

Use rotisserie chicken for convenience and moistness. Soak wooden skewers in water for 30 minutes to prevent burning if grilling. For dairy-free, substitute Greek yogurt with coconut yogurt and omit mayonnaise. Chilling is essential for flavor melding and food safety. Leftover pesto chicken keeps up to 3 days refrigerated. For smoother dip, use a food processor and add a splash of water or olive oil if needed.

Nutrition

Keywords: cold chicken skewers, pesto chicken, arugula dip, summer recipe, easy appetizer, protein snack, picnic food

Find it online: https://merrymorsel.com/easy-cold-pesto-chicken-skewers-recipe-with-creamy-arugula-dip-for-summer/