Two-Pea Pesto Chicken Salad

By • August 18, 2014 11 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 cups 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 (11) Questions (0)

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about 1 month ago Tanya

This was great. Both filling and refreshing.

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about 1 month ago TiffayNay

"This is your life now" I love your way with words! Can't wait to try this recipe.

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about 1 month ago Tina Alexander Gamble

Yes this sounds good I will give it a try, And thanks for the tip about greek yogurt being a substitute for mayo. I have one son who eats nothing with mayo on it or in it. Now i have more reason to buy the large size of greek yogurt.

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about 1 month ago Paul Eskridge

Your own descriptive comment is titillating, I can do no better...

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4 months ago Kaite

This is one of my all time favorite recipes. I crave this chicken salad especially in the winter as it remind me of spring! I can't say I'd change anything about it.

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5 months ago AshtonEvans

I just like this recipe for being simple to make and the result is just perfect to my taste. - Marla Ahlgrimm

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11 months ago Val

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

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11 months ago Kendra Vaculin

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

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11 months 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.

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11 months 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.

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11 months 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.)