Pesto Chicken Salad 
makes about 1 pound

Creamy Pesto Ingredients:
2 tbsp Greek yogurt
1/4 cup pine nuts
1/2 cup Parmesan cheese
1/2 cup arugula
1/2 cup basil
3 tbsp olive oil
2 cloves garlic
juice of 1 small lemon

Chicken Pesto Salad:
1 lb of chicken breasts, boiled and cut into slices
1 cup cherry tomatoes, halved
2 stalks celery, diced
1 large shallot, diced

Directions: 

1. Blend all pesto ingredients together in a food processor until combined.

2. Prepare chicken breasts by boiling until cooked through (170 degrees F) - about 15-20 minutes. Let cool, then slice into slices.

3. Mix together chicken slices, celery, tomatoes, shallot, and pesto. Serve chicken salad on a bed of arugula or on open faced toast with a sprinkle of pine nuts.