Le Food Snob

I wasn’t planning on making a chicken salad sandwich today. I was, in fact, looking for a recipe for chicken salad that I could put on a salad. And that’s the exact recipe I found at a website called eatingwell.com. The more I thought about it, the more I felt the chicken salad would taste extra delicious on some toasted bread as a sandwich instead. I could always have a salad on the side, I reasoned.

And to be fair, I was totally right. This chicken salad does taste delicious as a sandwich. I divided the portions into four and did some meal prep so I could take these sandwiches in my lunch most of the week. This is a great recipe to make when you have leftover chicken, which I did. I pulled all the meat off of a rotisserie chicken purchased from Costco and threw the recipe together really nicely. If you don’t have leftover chicken, you can easily cook some up.


  • 1 lb boneless, skinless chicken breast, trimmed (or leftover chicken)
  • ¼ c. pesto sauce
  • ¼ c. avocado or olive oil mayonnaise
  • 3 T. finely chopped red onion
  • 8 pieces of whole wheat bread, toasted
  • spinach or other leaves
  • sliced tomatoes
  • additional mayonnaise (optional)


  1. If using uncooked chicken, place chicken in a medium saucepan and add water to cover by 1 inch. Bring to a boil. Cover, reduce heat to low and simmer gently until no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board; shred or cut into bite-size pieces when cool enough to handle.
  2. Combine pesto, mayonnaise and onion in a medium bowl. Add the chicken and mix to coat. 
  3. Toast the bread. Spread toasted bread with mayo (if desired). Top one slice of toast with approximately 1/4 the amount of chicken salad. Top with spinach and tomatoes and the other slice of toast. Cut in half. Serve immediately.

Recipe rating: 


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