Pesto Chicken Salad Sandwich
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.
- 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
- 3 cups cooked chicken, shredded or diced
- 1/3 cup basil pesto (homemade or store-bought)
- 1/3 cup mayonnaise or Greek yogurt
- 2 celery stalks, finely chopped
- 1/4 cup red onion, finely diced
- Salt and black pepper, to taste
- 8 slices ciabatta, sourdough, or multigrain bread
- Optional toppings: lettuce, arugula, sliced tomato, mozzarella slices
Instructions
In a medium bowl, mix the shredded chicken with basil pesto and mayonnaise (or Greek yogurt) until well combined.
- Stir in chopped celery and red onion. Season with salt and pepper to taste.
- Lightly toast the bread slices if desired.
- Spread a generous amount of chicken salad onto half of the bread slices.
- Add optional toppings like lettuce, tomato, arugula, or mozzarella slices.
- 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
Find it online: https://thefamilycooking.com/pesto-chicken-salad-sandwich/
