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Pesto Chicken Salad Sandwiches

Becky Luigart-Stayner
Yield 10 servings (serving size: 1 sandwich)
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.

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

Nutrition 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

How to Make It

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

  2. 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.

Cook's Notes

Substitute baguettes for focaccia if you want.