Italian Chicken Salad

Last day of the heatwave so they say. I'll believe it when I don't feel it. We have pretty crummy weather people. I mean think about it if you loved weather, if weather was your life's passion, what made you all zingy would you really choose Southern California to be a weather person where the majority of the time (like 320 days a year) the weather report is: Sunny & Hot. Nope. You'd go to tornado alley or the hurricane areas. Places where there's real weather. My theory: we get the bottom of their class weather people or ex-football stars who just majored in meteorology while they were playing for the school's team ;) they probably didn't even take their own tests. So I don't hold much stock in what they say till I feel it (or don't feel it) as the case may be.

Well if they are right I might actually turn on my oven tomorrow but tonight I was still looking for quick & cool. Using the breast from a storebought Rotisserie Chicken makes this a super quick & easy dinner.

It was soooo good...


Shelly's Italian Chicken Salad

2 Rotisserie Chicken Breasts, chopped
1 Cucumber, diced
1 stalk Celery, sliced
1/4 of a Red Onion, diced
2 Green Onions, diced
12 Cherry Tomatoes, halved
2 Tablespoons Fresh Basil, chopped
1/2 of a 13.75 oz. can Artichoke Hearts (water packed, non-marinated type), chopped
2 Roasted Red or Yellow Peppers (water packed, non-marinated type), chopped
2 Tablespoons Pistachios

Dressing
3 oz. Fage Greek Yogurt
2 Tablespoons storebought Pesto Sauce
1 Tablespoon Mayonnaise
1 Tablespoon Parmesan Cheese, grated
1/2 teaspoon Kosher Salt
a few twists of Black Pepper

Toss all ingredients together with dressing. Chill.

I served it as is but you could serve it as a wrap (low carb tortilla or lettuce leaf cup)

The cherry tomatoes (AWESOME year), cucumber (first one not the best year) & basil (doing great in it's new location) were straight out of my garden.