Pesto Chicken With Butter Beans

• 1 cooled roast whole chicken, skin and bones removed (about 2 1/2 cups meat)
• 4 tablespoons pesto sauce (to taste)
• 4 tablespoons mayonnaise (to taste)
• 4 tablespoons lemon juice (to taste)
• 400 g butter beans, drained and rinsed
• salt and pepper, to taste
• ciabatta or pita bread or baked potato, to serve

1. Shred chicken and place in a bowl.
2. Add pesto, mayonnaise and lemon juice, toss to thoroughly combine.
3. Fold through butter beans gently so they dont break up too much.
4. Season with salt and pepper as desired.
5. Adjust the amount of lemon and mayonnaise to achieve the desired consistency.
6. Serve on toasted Ciabatta fingers as an appetiser, on a piece of toast or bread as a light meal, stuffed in a pita with tomato and lettuce, in a baked potato -- or if you can think of another way, let me know!

cooled roast, pesto sauce, mayonnaise, lemon juice, butter beans, salt, bread

Taken from www.food.com/recipe/pesto-chicken-with-butter-beans-305513 (may not work)