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5
from 1 vote
Chicken Pesto Sandwich
Shredded chicken salad mixture with homemade pesto, served with mozzarella, tomato, and spinach on a crispy roll.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
American
Servings:
4
people
Calories:
416
kcal
Author:
Lauren Allen
Ingredients
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
Instructions
For the pesto:
Combine basil and pine nuts in a food processor and pulse until coarsely chopped.
With the blade running, add the oil in a long, smooth stream and process until smooth.
Season with salt and pepper and stir in the parmesan cheese.
For the sandwich:
In a large bowl, combine the chicken, yogurt, 1/3 cup pesto, and salt and pepper, to taste.
Layer mixture on your toasted rolls, along with spinach, tomato, and fresh mozzarella.
Nutrition
Calories:
416
kcal
|
Carbohydrates:
19
g
|
Protein:
21
g
|
Fat:
28
g
|
Saturated Fat:
7
g
|
Cholesterol:
54
mg
|
Sodium:
533
mg
|
Potassium:
265
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
1515
IU
|
Vitamin C:
7.7
mg
|
Calcium:
255
mg
|
Iron:
6.5
mg