Pesto Chicken Salad Sandwiches Recipes
CHICKEN SALAD SANDWICHES WITH WALNUT-DILL PESTO
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the onion, lemon juice, sugar, 1/4 cup water, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; set aside.
- Put the dill, walnuts and garlic in a food processor and pulse until coarsely chopped. With the motor running, slowly add the olive oil until the mixture comes together, scraping down the sides of the processor as needed. Transfer the dill pesto to a large bowl and stir in the lemon zest and 1/2 teaspoon each salt and pepper. Add the chicken and toss to coat.
- Drain the onion and squeeze dry. Drizzle the tomatoes with olive oil and season with salt and pepper. Divide the lettuce and tomatoes among 4 pieces of bread; top each with some chicken salad, onion and another piece of bread. Serve with chips.
Nutrition Facts : Calories 769, Fat 44 grams, SaturatedFat 10 grams, Cholesterol 170 milligrams, Sodium 1564 milligrams, Carbohydrate 45 grams, Fiber 3 grams, Protein 50 grams
CHICKEN PESTO SANDWICH
Lightened up with Greek yogurt, this hearty sandwich is one of the quickest, most tastiest meals you'll ever have!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 13
Steps:
- To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside. In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste. Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.
PESTO CHICKEN SALAD SANDWICHES
From Cooking Light. You can prepare the chicken salad the night before. You can also substitute baguettes for focaccia if you would like.
Provided by JackieMarie
Categories Lunch/Snacks
Time 10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery and walnuts.
- Spread 1/2°C of salad onto each of 10 bread slices. Top each serving with about 2 tablespoons bell pepper, 1 lettuce leaf, and one bread slice.
Nutrition Facts : Calories 110.2, Fat 2.2, SaturatedFat 0.6, Cholesterol 47.8, Sodium 640.1, Carbohydrate 3.4, Fiber 1.2, Sugar 1.2, Protein 18.5
PESTO CHICKEN SALAD FOR SANDWICHES
Modeled after a sandwich I used to get at Marshall Field's Marketplace a few years back. I like it on cottage bread with spinach leaves. I also add chopped sun-dried tomatoes on occasion.
Provided by Lisa1
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients.
- Spread on bread.
- Makes enough for 2 sandwiches.
Nutrition Facts : Calories 202.9, Fat 13, SaturatedFat 2.6, Cholesterol 49.7, Sodium 513.3, Carbohydrate 5.3, Sugar 1.4, Protein 15.6
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- Remove and discard the skin from the breast portion of the rotisserie chicken. Pull the white breast meat from the chicken to a cutting board and use your hands to shred it. You should have approximately 2-1/2 to 3 cups shredded chicken. If there is more, reserve it and the dark meat for another purpose.
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- DRESSING: In a medium-sized bowl, add the 1/2 cup fresh basil pesto, 1/4 cup mayo, 2 tablespoons sour cream, 1 tablespoon honey, 1 and 1/2 teaspoons Dijon mustard, 1 teaspoon lemon juice, and salt and pepper to taste. Stir until smooth.
- COMBINE: Pour the dressing over the chicken and salad ingredients. Gently stir with a wooden spoon until ingredients are combined.
- ASSEMBLE: Make your sandwich! Toast bread or slice open a fresh croissant. Top the bread/croissant with lettuce and a few scoops of the pesto chicken salad. If desired, add any other sandwich toppings -- tomato, cheese, or avocado. We usually just do a croissant, the pesto chicken salad, and lettuce.
PESTO CHICKEN SALAD SANDWICH RECIPE | MYRECIPES
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Servings 2Total Time 10 mins
- Process pine nuts and garlic in a high-speed blender or food processor until roughly chopped, about 30 seconds. Add basil, Parmesan, oil, and salt, and process until well incorporated, about 1 minute, stopping to scrape down sides as necessary. Set aside 2 tablespoons of the pesto. Combine chicken and remaining pesto in a bowl; toss to coat.
- Spread each bread slice with 1 tablespoon of the mayonnaise and 1/2 tablespoon of the reserved pesto. Top 2 bread slices evenly with chicken mixture, mozzarella, tomatoes, and arugula. Cover with remaining 2 bread slices. Serve immediately, or wrap with plastic wrap, and chill until ready to serve, up to 2 days.
PESTO CHICKEN SALAD SANDWICHES | RECIPES | WW USA
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