Two-Pea Pesto Chicken Salad

By • August 18, 2014 • 5 Comments

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Serves 4

  • 1 fully cooked rotisserie chicken (or a whole roast chicken)
  • 1 cup Greek yogurt
  • 6 ounces homemade or store-bought basil pesto
  • 1 heaping cup frozen peas, thawed
  • 1 1/2 cup chopped snap peas
  1. Pull all meat from the chicken and put in a large bowl. This will feel barbaric. Embrace it. I remove the skin as well. Then, with two forks, shred the meat into little bite-size bits.
  2. Add yogurt and pesto, and mix. Then mix in both kinds of peas.
  3. Pile chicken salad on thick slices of toast, stuff into a pita, scoop onto greens, or use as a filling for lettuce wraps. Your roommate will make this into a sandwich when she gets home from work. You will eat leftovers from the bowl tomorrow with a fork. You will spend your day thinking about how to eat it next. This is your life now.
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Comments (5) Questions (0)


13 days ago Val

How many days does this chicken salad last in the fridge?


13 days ago Kendra Vaculin

I would say 3 or 4, though mine only lasted two because we could not stop eating it.


14 days ago Sarah Cherry Jumel

Do not toss the bones! Put them in a pot, cover with water, and boil. Remove the bones after a half hour, and you have stock, which you can A) make soup with B) add rice or other grain to for cooking) C) freeze in ice tray to add to stuff.


16 days ago Steph

If you don't like mayonnaise, this is the recipe for you! Extra bonus for being a super quick meal, and having leftovers. I made this with full fat greek yogurt, and squeezed in a little lemon juice. This was a tasty and quick meal, perfect for a busy week. Again, I love the lack of mayo.


16 days ago Kendra Vaculin

i hear you girl. i am pretty mayo-averse, so i use greek yogurt a ton. (secret: also a great curried chicken salad binding agent, with curry powder and raisins and shredded carrots and celery? BOMB.)