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Greek Pesto Chicken Salad

01 Nov

After a few days of consuming too many “fun” sized candy bars, I was feeling a little guilty and was looking for something a little more nutritious to eat for lunch that could help get me through these next few calorie glazed months!  For this mayo-free Greek Pesto Chicken Salad, I used leftover rotisserie chicken, but this would work great with any cooked chicken.  (or even turkey after thanksgiving)  Serve this over a bed of lettuce, on top of cucumber slices, crackers or garlic toast as an appetizer, or as a hearty filling for a sandwich for the days when you are just plain hungry.  Enjoy!

 

Greek Pesto Chicken Salad

  • 2 cups pulled or dice chicken, light or dark meat
  • 2/3 cups Greek yogurt, plain, zero fat
  • 1/4 cup store bought pesto, I prefer one from Sam’s Club – it tastes so close to fresh
  • 1/2 cup sliced grape tomatoes
  • 1/3 cup crumbled feta cheese
  • 1/4 cup kalamata olives, pitted, thinly sliced.  (I didn’t have these today, but I know they would be great!)

Directions:

Place all ingredients in a medium sized mixing bowl and toss until they are evenly coated and well combined.  Store in refrigerator until ready to serve.  Enjoy!

 

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