Step 1

Thaw peas with in colander while you prep the other ingredients.

Step 2

Dice chicken into pieces about 3/4 inch and put into mixing bowl.

Step 3

Slice green onions, drain olives, and measure out peas.

Step 4

Whisk together mayo, pesto, and lemon juice to make the dressing.

Step 5

Mix desired amount of dressing into the chicken, tossing well so all the chicken is coated with dressing.

Step 6

Gently stir in the green onions, olives, and peas. (You might want to add a little more dressing if you didn't use it all.)

Step 7

Season salad to taste with salt and fresh-ground black pepper.

Step 8

Salad can be chilled a few hours or served right away. It will keep overnight in the fridge, but you might want to add a little more dressing when you serve the leftovers.