Pesto Chicken Salad

Lunch is usually my most unsatisfying meal of the day. I am guaranteed to pack a turkey sandwich, a lean cuisine, or grab a sandwich from Subway if I happen to forget to pack a lunch. So as you can see, I need to make some serious changes. I am looking for ways to spice it up a little this week and make something that is delicious, affordable, and interesting. I absolutely love chicken salad but clearly the idea of having a traditional chicken salad isn't exactly "spicing it up." I started to search for different recipes and I found a pesto chicken salad. I completely understand if the picture doesn't make you want to try it.. but hopefully the recipe will. It is a bit salty so if you don't enjoy salty things just cut out the kosher salt and I think you will be fine. I tried a spoonful after I made it and it was so refreshing! I plan to stuff a pita pocket with the mixture and add a few slices of tomato for lunch today. Next time I make this I think I will leave out the mayo, substitute basil for the arugula, and use the mixture to make a hearty chicken pesto pasta.

Pesto Chicken Salad
Courtesy of FoodNetwork.com

1/4 cup low-fat or fat free mayonnaise
1 tsp lemon zest
1/2 cup Arugula Pesto, recipe follows
1 store-bought rotisserie chicken diced
Arugula pesto (recipe below)


For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.
In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.


Arugula Pesto:
2 cups packed arugula
3 cloves of garlic
1/2 cup olive oil
1/2 cup grated Parmesan
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper