Chicken, Turkey or Tuna Mix:
1- 1 ½ cups cooked rotisserie chicken, turkey or tuna, shredded (I used leftover rotisserie chicken.)
¼-1/2 cup pesto (recipe below or use store-bought although I think it’s much better homemade)
14 oz. canned artichoke hearts
a handful of chopped sun-dried tomatoes- optional
¼ cup red onion, diced
2 tbsp kalamata olives-optional
2- 4 oz. fresh mozzarella, sliced for sandwich or cut into bite-sized pieces for salad
sprinkle some golden raisins for a hint of sweetness-optional but highly recommended

Dressing: (optional)
1 clove of garlic, minced
1 tbsp capers, smashed- optional
salt/pepper
3 tbsp balsamic or white wine vinegar
1/3 cup olive oil

Pesto:
3 cups basil leaves
½ cup Parmesan
2 cloves of garlic, minced
1/3 cup pine nuts, toasted
½ to 3/4 cup olive oil
Salt/pepper

Place all but the olive oil in a food processor. Pulse until combined and then add olive oil and pulse again to desired consistency. Save the leftovers for sandwiches, dip or whatever you wish.