Quick and easy pesto salad

Here’s a quick and easy recipe that is great for those days when you don’t have a ton of time to cook (or write blog posts).

Pesto Salad

Quick and Easy Pesto Salad

Makes 4 servings

1 large or 2 small chicken breasts, shredded or chopped into little bits
1 red bell pepper (or green or yellow or orange, it really doesn’t matter), chopped
1 16 oz. can chickpeas, drained
1/2 cup frozen peas, thawed but not cooked
6 to 7 oz. of pesto, depending on your preference

Prepare your chicken. I boiled mine then shredded it. Feel free to use leftovers if you have them. Allow the chicken to cool.

Mix everything in a bowl.

Eat.

You can leave the chicken out if you are vegan or vegetarian and this will still be spectacular and filling, thanks to the chickpeas. Replace any of the vegetables with any other vegetable–the possibilities are limited only by your imagination! I think I’ll try cucumber and tomato the next time I make this salad. I used jarred pesto but this summer, when fresh basil is more readily available, I’ll make my own.

Give it a try and share your variations in the comments below!