I believe I'm addicted to pesto...I find ways to put it in anything that makes sense...try this warm pesto chicken salad. It won't disappoint.
1 rotisserie chicken
1 tub store-bought pesto
1/2 c mayonnaise
1 can sliced water chestnuts, drained (I like to chop the water chestnuts up as well but you can leave them in slices)
1 jar sliced sundried tomatoes in oil (the dried kind in a bag aren't as tasty)
1 block or ball mozzarella cheese, cut into bite-sized chunks
Take sundried tomatoes out of jar and put them on a few paper towels to drain off oil. Pat with another paper towel as well. They don't need to be completely oil-free, but if you remove excess oil, you will end up with a less oily chicken salad...
Remove chicken from bone and shred or chop. Combine chicken, mayo, and pesto in a bowl. Add water chestnuts, sundried tomatoes, and mozzerella.
Serve this with a salad, or to continue the Italian theme, see my "Parmesan Speghetti Squash" post.