Chicken Pesto Salad with Roasted Red Peppers

12  ounces		cooked chicken breast
2  cups		frozen peas
12  ounces		roasted red peppers
1/3  cup		light mayonnaise
3  tablespoons		basil spinach pesto
2  teaspoons		fresh lemon juice
1  pinch		kosher salt

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Pesto Salad with Roasted Red Peppers ingredients. The serving size for any ingredient in Chicken Pesto Salad with Roasted Red Peppers may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Drain roasted peppers into a colander while you cut up the chicken. Cut chicken into 3/4 inch pieces and place in plastic bowl.

Remove drained peppers, rinse out the colander, then put frozen peas into colander. Rinse peas with cold water and let them thaw and drain while you cut up peppers into 3/4 inch pieces and add them to the bowl.

If peas still seem wet, blot dry with paper towel, then add to bowl. Mix together mayo, pesto, lemon juice, and salt. (You might want to put half the lemon juice, then taste to see if you want to use the larger amount.) Gently combine dressing with salad ingredients. (You may not want all the dressing, depending on how wet you prefer your salads and how much you like mayo.) Serve immediately or chill for an hour or two. This will keep in the refrigerator for a day or two, but not longer.