pasta and pesto chicken salad with heirloom tomatoes and spring peas
i had to come up with something with all that yummy leftover roast chicken. i shredded some up and made a little dressing from the leftover pesto..added some veggies and there you have it.
(pics from it in a bit...trying to hold out until lunch!)
shredded cooked chicken, leftovers or from a whole roasted chicken
1/2 cup pesto
1 cup organic low-fat plain yogurt
1/2 small yellow onion, diced fine
splash or two of good balsamic vinegar
2 cups whole wheat organic pasta, cooked and cooled (i used fusili)
handful of sliced or quartered variety small heirloom tomatoes
1 cup peas
mix pesto, yogurt. onion and balsamic vinegar. toss with everything else. taste for seasoning.
let sit i frdige for the flavors to meld and eat!