Pesto chicken salad sandwiches

Total Time:   12 min   Prep: 12 min  Cook:  0 min  Serves: 2
Difficulty: Easy

These upscale chicken salad sandwiches are a breeze to make since they use prepared pesto and leftover or rotisserie chicken breasts. Adding mayonnaise and yogurt to the store-bought pesto gives it a creamy, tangy flavor that’s to-die-for on a sandwich. All you have to do is top slices of wheat bread with peppery arugula, plum tomato slices, then pile on the chicken salad. Feel free to use your favorite greens if you don’t particularly enjoy arugula, or substitute slices of beefsteak tomatoes if they’re ripe and in season. Regardless, one bite of this, and you’ll never go back to plain ol’ chicken sandwiches again.


Reduced-fat pesto sauce

2 Tbsp


Reduced calorie mayonnaise

2 tsp


Plain fat free yogurt

2 tsp


Cooked skinless boneless chicken breast(s)

4 oz, chopped


Roasted red peppers (packed in water)

3 Tbsp, diced

Reduced calorie wheat bread

4 slice(s), toasted


1 cup(s), baby leaves

Plum tomato(es)

1 medium, sliced


1. In a medium bowl, stir together pesto, mayonnaise and yogurt until blended. Stir in chicken and peppers; toss until coated.

2. Place toast on a work surface. Top each of 2 slices with 1/2 cup arugula, half of tomato slices and 2/3 cup chicken salad. Top with remaining pieces of toast; cut in half and serve.

3. Serving size: 1 sandwich