Chicken Salad Sandwiches With Pesto

chicken-salad-sandwich Recipe

Photo: Leigh Beisch; Styling: Sara Slavin

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.


4 servings (serving size: 1 sandwich)

Recipe Time

Prep: 10 Minutes

Nutritional 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


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


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.

October 2005
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