Ingredients:

  • 1.5 lbs cooked chicken breast, cubed or shredded
  • 1/2 cup basil pesto
  • 1/4 cup Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup red onion, finely diced
  • 1/2 cup celery, finely diced
  • 2 tbsp fresh basil leaves, chiffonade

Instructions:

  1. Prepare the chicken by shredding rotisserie chicken or poaching/searing fresh chicken breasts for 6 minutes per side until the internal temperature reaches 165°F (74°C). Allow to cool completely.
  2. In a large mixing bowl, whisk together the basil pesto, Greek yogurt, and lemon juice until the mixture is smooth and a uniform pale green color.
  3. Add the cooled chicken, diced red onion, and diced celery to the dressing.
  4. Using a rubber spatula, gently fold the ingredients together until every piece of chicken is evenly coated.
  5. Stir in the fresh basil leaves last to prevent bruising.