Pesto Chicken Salad (Pasta Salad Style With No Pasta) - cooking recipe

Ingredients

1 lb cooked boneless skinless chicken breast, cut into 1/2-inch cubes
1/2 cup low-fat Greek yogurt
1 1/2 tablespoons basil pesto
2 teaspoons lemon juice
1 green onion, thinly sliced
1 cup cherry tomatoes, sliced in half
1 cup frozen green beans, thawed
1/2 cup frozen peas, thawed
1 1/2 cups artichoke hearts, drained and quartered (approx 1 16oz can)
1/4 teaspoon salt (optional)
1/8 teaspoon ground pepper (optional)

Preparation

Cut pre-cooked chicken into 1\" cubes and set aside.
Prepare vegetables: Thinly slice green onion. Drain and quarter artichoke hearts. Chop cherry tomatos in half. Thaw peas and green beans, I recommend cutting the green beans into approx 1\" lengths. Drain all the veggies as well as possible. Squeeze the extra moisture out with a paper towel if you like.
In a large bowl, mix together greek yogurt, pesto, lemon juice, salt and pepper.
Mix in all of the vetgetables and chicken. Toss to coat.
You can eat immediately but I think it tastes better after sitting in the fridge overnight. It's good on its own or served over lettuce or broccoli shreds.