Pesto Chicken Salad Sandwich

Why You’ll Love This Recipe

This sandwich combines the richness of traditional chicken salad with the herbaceous, garlicky punch of pesto. It’s creamy, crunchy, and full of fresh flavor, while being easy to make ahead for busy days. Serve it as a sandwich, wrap, or even on a bed of greens—it’s delicious in any form.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken, shredded or diced
• Basil pesto (homemade or store-bought)
• Mayonnaise or Greek yogurt
• Celery, finely chopped
• Red onion, finely diced
• Salt and black pepper
• Bread slices (ciabatta, sourdough, or multigrain)
• Optional toppings: lettuce, arugula, sliced tomato, mozzarella slices

Directions

1. In a medium bowl, combine shredded chicken, pesto, and mayonnaise (or Greek yogurt). Mix until well coated.
2. Stir in celery and red onion. Season with salt and pepper to taste.
3. Lightly toast the bread slices if desired.
4. Spread the chicken salad evenly onto the bread.
5. Add optional toppings like lettuce, tomato, arugula, or mozzarella.
6. Top with another slice of bread, press gently, and serve immediately.

Servings and timing

This recipe makes 4 sandwiches.
Prep time: 15 minutes
No cook time (if chicken is pre-cooked)
Total time: 15 minutes

Variations

• Caprese Style: Add fresh mozzarella slices, tomato, and a drizzle of balsamic glaze.
• Nut-Free: Use nut-free pesto to accommodate allergies.
• Wrap Version: Swap the bread for tortillas or pita pockets.
• Avocado Boost: Mash avocado into the chicken salad for extra creaminess.
• Spicy Kick: Stir in red pepper flakes or a bit of chopped jalapeño.

Storage/Reheating

Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days.
Assemble sandwiches just before serving to keep bread from getting soggy.
This dish is served cold, so no reheating is necessary.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken makes this recipe quick and easy.

What type of bread works best?

Ciabatta, sourdough, baguettes, or multigrain bread all hold up well to the creamy filling.

Can I make the chicken salad ahead of time?

Absolutely. It tastes even better after chilling for a couple of hours.

Can I use Greek yogurt instead of mayonnaise?

Yes, Greek yogurt works great for a lighter, tangy version.

Is store-bought pesto okay?

Yes. High-quality store-bought pesto works well, though homemade pesto offers the freshest flavor.

Can I freeze chicken salad?

Freezing is not recommended, as mayonnaise and pesto don’t thaw well.

Can I add nuts to the sandwich?

Sure. Toasted pine nuts or walnuts add crunch and flavor.

Is this recipe gluten-free?

Use gluten-free bread or wraps to make it gluten-free.

Can I serve it without bread?

Yes, serve the chicken salad on a bed of lettuce or in lettuce wraps for a low-carb option.

How do I keep the sandwich from getting soggy?

Toast the bread, and add lettuce or arugula as a barrier before piling on the chicken salad.

Conclusion

The Pesto Chicken Salad Sandwich is a fresh, flavorful way to upgrade a classic. With creamy pesto dressing, juicy chicken, and crunchy vegetables, it’s a versatile, crowd-pleasing meal that’s quick to make and easy to customize. Whether packed for lunch, served at a picnic, or enjoyed at home, this sandwich is guaranteed to become a new favorite.

Pesto Chicken Salad Sandwich

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The Pesto Chicken Salad Sandwich is a flavorful upgrade to the classic chicken salad sandwich, combining shredded chicken with creamy pesto, crunchy vegetables, and fresh toppings, all tucked into hearty bread. It’s easy, quick, and perfect for lunch or a light dinner.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 sandwiches
• Category: Lunch
• Method: No-Cook
• Cuisine: American
• Diet: Low Salt

Ingredients

1. 3 cups cooked chicken, shredded or diced
2. 1/3 cup basil pesto (homemade or store-bought)
3. 1/3 cup mayonnaise or Greek yogurt
4. 2 celery stalks, finely chopped
5. 1/4 cup red onion, finely diced
6. Salt and black pepper, to taste
7. 8 slices ciabatta, sourdough, or multigrain bread
8. Optional toppings: lettuce, arugula, sliced tomato, mozzarella slices

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Instructions

In a medium bowl, mix the shredded chicken with basil pesto and mayonnaise (or Greek yogurt) until well combined.

1. Stir in chopped celery and red onion. Season with salt and pepper to taste.
2. Lightly toast the bread slices if desired.
3. Spread a generous amount of chicken salad onto half of the bread slices.
4. Add optional toppings like lettuce, tomato, arugula, or mozzarella slices.
5. Top with the remaining bread slices, press gently, and serve immediately.

Notes

• Use rotisserie chicken for quick prep.
• Toast bread to prevent sogginess and add texture.
• Greek yogurt lightens the salad without sacrificing creaminess.
• Store unused chicken salad in the fridge for up to 3 days.

Nutrition

• Serving Size: 1 sandwich
• Calories: 480
• Sugar: 4g
• Sodium: 620mg
• Fat: 28g
• Saturated Fat: 6g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 80mg