5 from 1 vote
Chicken Pesto Sandwich recipe from TastesBetterFromScratch.com
Chicken Pesto Sandwich
Prep Time
10 mins
Total Time
10 mins
Shredded chicken salad mixture with homemade pesto, served with mozzarella, tomato, and spinach on a crispy roll.
Course: Main Course, Side Dish
Cuisine: American
Keyword: chicken pesto sandwich, chicken salad sandwich
Unit: clove, cup, ounce, Tablespoon
Servings: 4 people
Calories: 416 kcal
Author: Lauren Allen
  • 1 cup cooked chicken
  • 2 Tablespoons Greek yogurts
  • salt and freshly ground black pepper , to taste
  • 2 rolls , ciabatta, bagels or mini baguettes 1 baguettes, toasted
  • 1 cup fresh spinach leaves
  • 1 tomato , thinly sliced
  • 4 ounces fresh mozzarella cheese , sliced
For the Basil Pesto: (makes 1/2 cup)
  • 1 cup fresh basil leaves , packed
  • 1 clove garlic , peeled
  • 2 Tablespoons pine nuts
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 cup olive oil
  • salt and freshly ground black pepper , to taste
For the pesto:
  1. Combine basil and pine nuts in a food processor and pulse until coarsely chopped. 

  2. With the blade running, add the oil in a long, smooth stream and process until smooth. 

  3. Season with salt and pepper and stir in the parmesan cheese.

For the sandwich:
  1. In a large bowl, combine the chicken, yogurt, 1/3 cup pesto, and salt and pepper, to taste. 

  2. Layer mixture on your toasted rolls, along with spinach, tomato, and fresh mozzarella.