Sun-Dried Tomato Pesto Chicken Salad Sandwich Recipe
Delicious chicken breast with Homemade Sun-Dried Tomato Pesto, fresh greens and tangy feta cheese sandwiched between lightly toasted bread.
Servings: 2 servings
Ingredients
FOR THE SUN-DRIED TOMATO PESTO
FOR THE SANDWICH
- 2 large chicken breasts cooked and chopped into cubes
- 2.5 tablespoon sun-dried tomato pesto see above
- 1 tablespoon mayonnaise
- 2 tablespoon plain Greek yogurt
- 2 tablespoon slivered almonds
- salt + pepper to taste
- 4 slices of bread your favorite
- Fresh greens I used fresh arugula and pea shoots
- Feta cheese
Instructions
FOR THE PESTO
- Place all ingredients in the bowl of a large blender or food processor and pulse until smooth. Season to taste and add shredded parmesan cheese, if desired. Set aside 2-3 tablespoon of the pesto in a large bowl and store the remaining pesto in an air tight container in the refrigerator for later use.
ASSEMBLE
- In a medium bowl combine the cooked chicken with the prepared tomato pesto, mayo, Greek yogurt, slivered almond, salt and pepper. Stir to combine.
- Lightly toast your favorite bread (I used sourdough) and top with a generous scoop (or two!) of sun-dried tomato chicken salad, fresh greens and feta cheese.
Nutrition
Calories: 1125kcal | Carbohydrates: 95g | Protein: 77g | Fat: 53g | Saturated Fat: 8g | Cholesterol: 155mg | Sodium: 1288mg | Potassium: 4756mg | Fiber: 18g | Sugar: 46g | Vitamin A: 1365IU | Vitamin C: 53.5mg | Calcium: 365mg | Iron: 14.6mg
