Becky Luigart-Stayner
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.

How to Make It

Step 1

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

Step 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.

Chef's Notes

Substitute baguettes for focaccia if you want.

Ratings & Reviews

flowbleu's Review

July 11, 2013
Best chicken salad ever! We prefer it on focaccia bread...softer and available in a variety of flavors.

gr8sabaker's Review

November 14, 2012
This is a wonderful sandwich recipe, but I do recommend using more yogurt and less mayonaisse.

fromjoy's Review

April 27, 2010
so yummy! i'm on phase 1 of the South Beach diet too so this works great! i didn't use the peppers & added some chopped carrots (um illegal on phase 1 but i can't give them up) and having it on a chopped lettuce. my husband will love this!

pshouston's Review

March 29, 2010
I love this chicken salad recipe. It's very similar to one I've eaten at a restaurant, and I'm so glad to find it in a lighter version. I think the recipe either makes too much dressing or needs more chicken for my personal preference, but otherwise it's outstanding with or without the red pepper.

Avivah's Review

December 01, 2009
So easy - & the pesto added something different. Would use a little less mayo & pesto next time... or just add more chicken!

foodiefanatic's Review

September 26, 2009
Oh, my this is delish! Didn't use red peppers because I didn't have, but I can't wait to make with next time! Served with some sugar snaps and sweet potato chips, yum!

laneybrit's Review

August 16, 2009
Great flavor but dressing too runny. Next time will reduce lemon juice and yoghurt.