Categories: Salad

Ingredients

• 1/2 cup nonfat plain Greek yogurt
• ⅓ cup mayonnaise
• 2 tablespoons minced shallot
• 2 tablespoons pesto
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 3 cups shredded or chopped cooked chicken
• 1 cup packed coarsely chopped arugula
• 1/2 cup halved cherry tomatoes
• 3 tablespoons toasted pine nuts

Directions

1. Combine yogurt, mayonnaise, shallot, pesto, lemon juice, salt and pepper in a large bowl. Stir in chicken, arugula and tomatoes. Top with pine nuts. Serve at room temperature or refrigerate until cold, about 2 hours.

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