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Chicken Salad Sandwiches With Pesto

Photo: Leigh Beisch; Styling: Sara Slavin

Prep time 10 mins
Yield 4 servings (serving size: 1 sandwich)
Make a chicken salad sandwich more interesting by coating the bread with a mixture of mayonnaise and pesto and adding fresh cucumber slices, grape tomatoes, and alfalfa sprouts.

Ingredients

  • 1/4 cup low-fat mayonnaise
  • 2 tablespoons commercial pesto (such as Classico)
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 1/2 cups (8 ounces) chopped cooked skinless, boneless chicken breast
  • 3/4 cup chopped peeled English cucumber
  • 1 cup (about 4 ounces) grape tomatoes, halved
  • 8 (1.2-ounce) slices whole-grain bread
  • 1 cup alfalfa sprouts

Nutrition Information

  • calories 328
  • fat 9 g
  • satfat 2 g
  • monofat 2 g
  • polyfat 2 g
  • protein 26 g
  • carbohydrate 37 g
  • fiber 5 g
  • cholesterol 49 mg
  • iron 3 mg
  • sodium 660 mg
  • calcium 94 mg

How to Make It

  1. Combine first 5 ingredients (through black pepper) in a medium bowl, stirring with a whisk. Combine chicken, cucumber, tomatoes, and mayonnaise mixture in a large bowl; mix gently. Spread chicken mixture over 4 bread slices; top with sprouts and remaining bread.