Two-Pea Pesto Chicken Salad

By Kendra Vaculin
August 18, 2014
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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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