Pesto Chicken Salad (pasta Salad Style With No Pasta)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 lb cooked boneless skinless chicken breast, cut into 1/2-inch cubes
• 1/2 cup low-fat greek yogurt
• 1 1/2 tablespoons basil pesto
• 2 teaspoons lemon juice
• 1 green onion, thinly sliced
• 1 cup cherry tomatoes, sliced in half
• 1 cup frozen green beans, thawed
• 1/2 cup frozen peas, thawed
• 1 1/2 cups artichoke hearts, drained and quartered (approx 1 16oz can)
• 1/4 teaspoon salt (optional)
• 1/8 teaspoon ground pepper (optional)

Recipe

• 1 cut pre-cooked chicken into 1" cubes and set aside.
• 2 prepare vegetables: thinly slice green onion. drain and quarter artichoke hearts. chop cherry tomatos in half. thaw peas and green beans, i recommend cutting the green beans into approx 1" lengths. drain all the veggies as well as possible. squeeze the extra moisture out with a paper towel if you like.
• 3 in a large bowl, mix together greek yogurt, pesto, lemon juice, salt and pepper.
• 4 mix in all of the vetgetables and chicken. toss to coat.
• 5 you can eat immediately but i think it tastes better after sitting in the fridge overnight. it's good on its own or served over lettuce or broccoli shreds.