Dice the cooked chicken into bite-sized pieces and chop the celery and red onion. Toast pine nuts in a pan over medium heat for about 3-5 minutes until golden brown.

In a large mixing bowl, combine the diced chicken, celery, basil pesto, mayonnaise, diced red onion, and toasted pine nuts. Add salt and pepper to taste. Stir gently for about 2-3 minutes.

Allow the salad to chill in the fridge for at least 30 minutes before serving for best flavor.

Before serving, taste the salad and adjust seasoning if necessary. Serve it on mixed greens or in a wrap.