Reported and Photographed by Rachel Pollard

Spice up your generic chicken salad with an arugula pesto!  This dish is great by itself or wrapped in a warm pita.

Ingredients:

2 chicken breasts*, roasted and cut into cubes (whatever chunk size you prefer)
2 tbsp low fat mayonnaise or plain Greek yogurt
2 cups of arugula, packed
1 clove garlic
3 tbsp extra virgin olive oil
¼ cup Parmesan cheese
Salt and pepper to taste

*If you’re in a hurry, buy a roasted chicken and use the chicken breasts for this dish

For pita pockets:

2 pitas, halved and toasted
16 cherry tomatoes halved

Directions:
In a bowl, combine chicken with mayonnaise or Greek yogurt
In a mixer, blend arugula and garlic (if you don’t have a mixer, a blender will work as well!)
Slowly add in oil
Scoop out and mix in a bowl with cheese, salt and pepper
Add arugula pesto to chicken mixture
Open pitas and place ¼ of the chicken salad to each
Top with 8 cherry tomato halves

Enjoy!

Serves 4