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 or butter (optional)
- 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.
- Combine pesto, mayonnaise and onion in a medium bowl. Add the chicken and mix to coat.
- Toast the bread. Spread toasted bread with mayo or butter (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.