Pile this 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. 

Two-Pea Pesto Chicken Salad

Ingredients 

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

• Directions

• Pull all the meat from the chicken and place in a large bowl. This will feel a little barbaric; embrace it. With two forks, shred the meat into bite-sized pieces. Roughly chop any large pieces of skin that remain, and add them back to the bowl.
• Add the yogurt and pesto; season with salt and pepper. Stir to thoroughly coat. Then fold in both kinds of peas.

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