Spring

Two-Pea Pesto Chicken Salad

August 18, 2014
Photo by Mark Weinberg
Author Notes

Pile this 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 cold leftovers of it tomorrow directly from the bowl. You will spend your day thinking about how to eat it next. This is your life now. —Kendra Vaculin

  • Prep time 15 minutes
  • Serves 4
Ingredients
  • 1 store bought rotisserie chicken (or a homemade whole roast chicken)
  • 1 cup full-fat Greek yogurt
  • 6 ounces basil pesto (homemade or store-bought)
  • 1 heaping cup frozen peas, thawed
  • 1 1/2 cups roughly chopped sugar snap peas
In This Recipe
Directions
  1. Pull all the meat from the chicken and place in a large bowl. This will feel a little barbaric; embrace it. With two forks, shred the meat into bite-sized pieces. Roughly chop any large pieces of skin that remain, and add them back to the bowl.
  2. Add the yogurt and pesto; season with salt and pepper. Stir to thoroughly coat. Then fold in both kinds of peas.

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Review
A fan of female driven comedies, a good beat, your hair today, and making foods for friends.