recipes for feeding the toddling masses...creating and posting happy and pleasurable eats for the mamas and the papas, the babies and everyone in between.

Tuesday, April 03, 2007

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!

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Anonymous Anonymous said...

I think Littlefoodie is going to have quite a sophisticated palate as an adult! This sounds delicious.

Ari (Baking and Books)

5:35 AM


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