Greek Pesto Chicken Salad

• 12 oz rotisserie chicken (about 2 breasts), cubed or shredded

• 2 mini cucumbers, chopped

• 12 grape tomatoes, halved

• 1/3 cup crumbled feta

• 2 tablespoons basil pesto

• 1/2 cup plain nonfat Greek yogurt

• 2 tablespoons lemon juice

• 2 teaspoons dried dill

1. Cube or shred the rotisserie chicken and place in a large mixing bowl.

2. Chop the cucumbers and halve the grape tomatoes to your preferred size. Add to the bowl.

3. Sprinkle in the crumbled feta.

4. In a small bowl, mix together the Greek yogurt, basil pesto, lemon juice, and dried dill until smooth.

5. Pour the dressing over the chicken and vegetables.

6. Toss everything together until evenly coated.

7. Serve immediately or refrigerate for 30–60 minutes to let the flavors mingle even more.

Enjoy!