Italian Pesto Chicken Salad
Combine yogurt, mayonnaise, shallot, pesto, lemon juice, salt and pepper in a large bowl. Stir in chicken, arugula and tomatoes. Top with pine nuts. Serve at room temperature or refrigerate until cold, about 2 hours.Advertisement
Make Ahead Tip: Refrigerate for up to 3 days.
1 1/2 lean meat, 3 fat