Chicken Salad with Pesto Sauce in Pita

Ingredients:

• 2 whole wheat pitas, halved and opened
• 2 store-bought grilled chicken breasts, diced into 1/4-inch cubes
• 1/4 cup mayonnaise
• 1 teaspoon lemon zest
• 8 cherry tomatoes, quartered
• 1 cup arugula
• 1/2 cup arugula pesto (see recipe below)

Arugula Pesto Sauce:

• 2 cups arugula (packed tightly)
• 1 clove of garlic, peeled and halved
• 1/2 cup olive oil
• 1/2 tbsp. grated parmesan
• 1/2 tsp coarse salt
• 1/4 tsp ground black pepper

Preparation:

1. Preheat oven to 150°C. Place pita halves on a baking sheet and bake for 5-7 minutes, until heated through.
2. In a large bowl, combine the mayonnaise, lemon zest, and arugula pesto. Add the diced chicken and toss to combine.
3. Fill each pita half with the chicken mixture. Top with cherry tomatoes and 1/4 cup arugula leaves, and serve.
   
   Arugula pesto: In a food processor, finely chop the arugula (2 cups) and garlic. With the processor running, gradually add the olive oil and mix well. Transfer to a large bowl and add the Parmesan, salt, and ground pepper.