Pesto Chicken Salad (Pasta Salad Style With No Pasta)

• 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)

1. Cut pre-cooked chicken into 1" cubes and set aside.
2. 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.
3. In a large bowl, mix together greek yogurt, pesto, lemon juice, salt and pepper.
4. Mix in all of the vetgetables and chicken. Toss to coat.
5. 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.

chicken breast, lowfat, basil pesto, lemon juice, green onion, cherry tomatoes, frozen green beans, frozen peas, artichoke hearts, salt, ground pepper

Taken from www.food.com/recipe/pesto-chicken-salad-pasta-salad-style-with-no-pasta-440540 (may not work)