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- 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 cups chopped snap peas
- 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.
- Add yogurt and pesto, and mix. Then mix in both kinds of peas.
- 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.
- This recipe is a Community Pick!
Prep Makes Perfect
Put your best pan forth.
Prep your pans for perfection.
Make better coffee.
Breakfast: a worldly affair.
An Instameet by the Bay (Area).
Stop the soap opera.