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Greek Pesto Chicken Salad

November 01

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!

 

Posted by on November 1, 2012 in Appetizers, Poultry

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