1 roasted chicken
basil walnut pesto, to taste
freshly ground black pepper
- Discard skin from chicken. Shred both white dark meat with your fingers or two forks.
- Add pesto. (If frozen, microwave it at medium heat, it heats up fast.) Stir to combine.
- Season with salt and pepper.
- Serve with mixed veggies (hot or cold) tossed with additional pesto.