Two-Pea Pesto Chicken Salad

You will be eating leftover chicken salad from the bowl. Licking the bowl!
By | June 15, 2015


Pull all meat from chicken and put in a large bowl. Remove skin as well. Shred meat into little bite-size bits with forks.

Add yogurt and pesto, and mix. Mix in both kinds of peas.

Pile chicken salad on thick slices of toast, stuff into a pita, scoop onto greens, or use as a filling for lettuce wraps.

Recipe courtesy of Kendra Vaculin

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  • 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
  • 1½ cups chopped snap peas
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