Pesto Chicken Salad Sandwiches

Yield: 10 servings (serving size: 1 sandwich)
Source: Cooking Light, MARCH 2006
CL Comments: Substitute baguettes for focaccia if you want. Prepare the chicken salad at home the night before, then assemble the sandwiches at work the next day.
Amy's Comments: YUM! This was really easy and a nice twist on chicken salad. I couldnt find (and was too lazy to make) focaccia bread, so we used this new double fiber bread (which I really liked!). I think the red peppers could have been mixed into the chicken salad.

INGREDIENTS:

1/2 cup low-fat mayonnaise
1/3 cup plain fat-free yogurt
1/3 cup commercial pesto (such as Buitoni)
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups cubed skinless, boneless rotisserie chicken breast
1 cup diced celery
1/3 cup chopped walnuts, toasted
1 (1-pound) focaccia bread, cut in half horizontally, toasted, and cut into 20 slices
1 (12-ounce) bottle roasted red bell peppers, drained and chopped
10 romaine lettuce leaves

INSTRUCTIONS:

  1. Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery, and walnuts.
  2. Spread 1/2 cup of salad onto each of 10 bread slices. Top each serving with about 2 tablespoons bell pepper, 1 lettuce leaf, and one bread slice.

NUTRITIONAL INFO:

Healthy Units: 7 per serving
CALORIES 324(28% from fat); FAT 10g (sat 1.2g,mono 0.6g,poly 2.2g); PROTEIN 26.4g; CHOLESTEROL 55mg; CALCIUM 39mg; SODIUM 725mg; FIBER 1.6g; IRON 2.3mg; CARBOHYDRATE 31.6g

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