Two-Peas Pesto Chicken Salad

A wonderful quick-to-make summer salad.

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.

Prep Time15

Total Time15

Servings: 4

Author: Kendra Vaculin – Food52

Ingredients

1 store-bought rotisserie chicken (or a homemade whole roast chicken)
1 cup full-fat Greek yogurt (we used fat-free)
6 oz basil pesto (homemade or store-bought)
1 heaping cup frozen peas thawed
1½ cup roughly chopped sugar snap peas

Instructions

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.
Add the yogurt and pesto; season with salt and pepper. Stir to thoroughly coat. Then fold in both kinds of peas.

Notes

Bryan’s Notes

Recently, one afternoon, dinner time was approaching, and we had made no plans for what to eat. So, I thought about what we had on hand, and found this recipe. It turned out to be ideal! We already had some rotisserie chicken, and some sugar snap peas, and my lovely wife makes wonderful basil pesto from our own basil.

I didn’t want to make all of the recipe – we wanted to save some rotisserie chicken for other meals – so I eyeballed the proportions of the ingredients, to make enough for dinner for the two of us. It took very little time, came together quickly – no cooking! – and ended up being delicious. Ideal for a light summer-time dinner/supper.

Two-Peas Pesto Chicken Salad