- 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
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 NorthSouthEastDressed.blogspot.com