Pesto Chicken Salad Sandwiches

Pesto Chicken Salad Sandwiches Recipe
Becky Luigart-Stayner
This hearty sandwich is a filling lunch recipe. Prepare the chicken salad at home the night before, and then assemble the sandwich at work the next day.
4

Worthy of a special occasion

Yield:

10 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 324
Caloriesfromfat 28 %
Fat 10 g
Satfat 1.2 g
Monofat 0.6 g
Polyfat 2.2 g
Protein 26.4 g
Carbohydrate 31.6 g
Fiber 1.6 g
Cholesterol 55 mg
Iron 2.3 mg
Sodium 725 mg
Calcium 39 mg

Ingredients

1/2 cup low-fat mayonnaise
1/3 cup plain fat-free yogurt
1/3 cup commercial pesto (such as Buitoni)
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups cubed skinless, boneless rotisserie chicken breast
1 cup diced celery
1/3 cup chopped walnuts, toasted
1 (1-pound) focaccia bread, cut in half horizontally, toasted, and cut into 20 slices
1 (12-ounce) bottle roasted red bell peppers, drained and chopped
10 romaine lettuce leaves

Preparation

Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery, and walnuts.

Spread 1/2 cup of salad onto each of 10 bread slices. Top each serving with about 2 tablespoons bell pepper, 1 lettuce leaf, and one bread slice.

Note:

Substitute baguettes for focaccia if you want.

Maureen Callahan,

March 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note