Arugula Chicken Salad

Vamp up your generic chicken salad with an arugula pesto sauce!  

This dish is yummy by itself or scooped into a warm pita pocket.

Serves 4

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, grated

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

In a blender or hand mixer, combine arugula and garlic

Slowly add in oil

In a bowl, combine chicken with mayonnaise or Greek yogurt

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!

Can be refrigerated for up to 5 days