Pesto Chicken Salad Sandwiches

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.

Yield: 10 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 324
  • Calories from fat: 28%
  • Fat: 10g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 2.2g
  • Protein: 26.4g
  • Carbohydrate: 31.6g
  • Fiber: 1.6g
  • Cholesterol: 55mg
  • Iron: 2.3mg
  • Sodium: 725mg
  • Calcium: 39mg

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

  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.
Note: Substitute baguettes for focaccia if you want.
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