Mix the shredded chicken, pesto, Greek yogurt, mayonnaise, celery, red onion, pine nuts, salt and pepper together in a large bowl.Taste and adjust the salt and pepper if needed. (Some pestos are more bland so the salad may need a little extra salt. I'll usually start with a ¼ tsp salt and go from there.)
Cover the salad and keep it chilled in the refrigerator or serve immediately with your favorite crackers.
