Italian Chicken Salad
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Servings: 6 to 8
Ingredients
- ¾ cup mayonnaise
- 3 tablespoons prepared pesto
- ½ teaspoon salt
- 6 cups shredded rotisserie chicken
- 1 (8-ounce) package fresh pearls of mozzarella, halved
- 1 (3.8-ounce) can sliced black olives, drained
- 1 cup chopped roasted red peppers
- ½ cup sliced green onion
- arugula
- sandwich rolls
Directions
In a large bowl, stir together mayonnaise, pesto, and salt; stir in chicken and next 4 ingredients until well combined. Divide arugula and chicken mixture among rolls; serve immediately.