Chicken Pesto Salad Sandwich

I get so bored with lunches very quickly. I need a lot of different choices for lunch or else I cant eat..I hate eating the same thing every day. So when I found this on Proceed with Caution, I knew this was my next lunch!


3 cups shredded chicken (already cooked)
2 ribs of celery, chopped
1/4 cup of kalamata olives, quartered-I omitted
1/4 onion, chopped
1/4 cup sliced toasted almonds
2 cups basil
4 cups arugula (I omitted, using 3 cups of basil and halving the remaining pesto ingredients)
juice from a lemon
2 cloves garlic
1/4 cup EVOO
1/4 cup graded parmesan cheese
1/4 cup pine nuts
1/2 cup plain yogurt (use Greek yogurt if you can!)
salt & pepper_
greens to serve chicken salad on if desired-I also then put it allon a ww wrap

Combine chicken, celery, onions, and olives in a large bowl.
 Set oven to broil. Toast pine nuts for about 5 min, or until golden brown. Careful not to burn them!
In a food processor, add basil and arugula and pulse til chopped . Then add in the lemon juice, garlic, EVOO, parmesan cheese, pine nuts, yogurt, salt & pepper. Pulse until smooth.
 Add about a cup of the pesto mixture to the bowl of the chicken salad mix, add in the almonds, and toss until all is coated.
Serve on a bed of arugula and garnish with more sliced almonds.-I put it all on a ww wrap


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