Two-Pea Pesto Chicken Salad

Serves 4

• 1fully cooked rotisserie chicken (or a whole roast chicken)
• 1cup Greek yogurt
• 6ounces homemade or store-bought basil pesto
• 1heaping cup frozen peas, thawed
• 1 1/2cups chopped snap peas

1. Pull all meat from the chicken and put in a large bowl. This will feel barbaric. Embrace it. I remove the skin as well. Then, with two forks, shred the meat into little bite-size bits.
2. Add yogurt and pesto, and mix. Then mix in both kinds of peas.
3. Pile chicken salad on thick slices of toast, stuff into a pita, scoop onto greens, or use as a filling for lettuce wraps. Your roommate will make this into a sandwich when she gets home from work. You will eat leftovers from the bowl tomorrow with a fork. You will spend your day thinking about how to eat it next. This is your life now.

https://food52.com/recipes/30504-two-pea-pesto-chicken-salad