Two-Peas Pesto Chicken Salad
Kendra Vaculin
Photo by Mark Weinberg
- Serves
- 4
- Prep Time
- 15 Minutes
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.
Ingredients
- 1 store bought rotisserie chicken (or a homemade whole roast chicken)
- 1 cup full-fat Greek yogurt
- 6 ounce basil pesto (homemade or store-bought)
- 1 heaping cup frozen peas, thawed
- 1 1/2 cup roughly chopped sugar snap peas
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Directions
- Step 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.
- Step 2
Add the yogurt and pesto; season with salt and pepper. Stir to thoroughly coat. Then fold in both kinds of peas.