Wednesday, November 9, 2011

Peanut Pesto Chicken Salad

What you need:
2 cups chopped cooked chicken
1/2 cup EACH finely diced onion and celery
1/2-2/3 cup Peanut Pesto (see my previous post for this recipe)
1/3 cup olive oil mayonnaise (or try fat free or reduced fat)
1/3 cup chopped sundried tomatoes

Mix everything together.  Let sit for a few hours before serving.  Enjoy!

I stuffed this into pita pockets for my boyfriend, but it would also work well on top of a green salad if you want to go a bit lighter.

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