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Leigh Beisch Photo by: Leigh Beisch

Chicken Salad Sandwiches With Pesto

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.

Health OCTOBER 2005

  • Yield: 4 servings (serving size: 1 sandwich)
  • Prep time: 10 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 328
  • Fat: 9g
  • Saturated fat: 2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 2g
  • Protein: 26g
  • Carbohydrate: 37g
  • Fiber: 5g
  • Cholesterol: 49mg
  • Iron: 3mg
  • Sodium: 660mg
  • Calcium: 94mg

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Chicken Salad Sandwiches With Pesto Recipe