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Thursday, July 10, 2014

Pesto Chicken Salad Sandwiches


Pesto Chicken Salad Sandwiches

3 boneless, skinless chicken breasts
3 tablespoons olive oil
Salt and pepper
1/2 cup pesto, homemade or store-bought
1/4 cup plain Greek yogurt
2 Roma tomatoes, thinly sliced
2 cups spinach
2 tablespoons mayo
1 loaf bread of your choice

Preheat oven to 350 degrees. Place chicken on baking sheet. Pour about 1 tablespoon olive oil on each chicken breast; season each with salt and pepper. Bake for 35-40 minutes until the chicken is cooked through (mine took about 40 minutes). Allow the chicken to cool on separate plate. Once chicken is cooled, shred (or you could dice) chicken and place in large bowl. In medium-sized bowl, mix pesto and Greek yogurt together; season with salt and pepper. Pour the pesto and Greek yogurt mixture into the chicken and stir to combine. Turn your broiler on and place each slice of bread under the broil for about a minute on each side, or until toasted. To assemble sandwiches, spread barely enough mayo to cover each slice of bread (I only used mayo so all the ingredients would stick together). Place 2 scoops of the chicken on one slice of bread followed by the tomatoes and spinach on top. Finish by placing the top slice of bread on top.

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