Pesto Chicken Salad Sandwiches
These Pesto Chicken Salad Sandwiches are hands-down one of my favorite lunches to throw together. Not too much effort, with a huge reward!
Equipment
Ingredients
For the Pesto Chicken Salad:
- 1 rotisserie chicken breasts and thighs skinned and shredded, then roughly chopped; remaining kept to use however you'd like
- 2-3 stalks celery depending on how much you’d like, very finely diced
- 14 tablespoons mayonnaise
- 4 teaspoons Dijon
- 1 tablespoon honey
- 3 tablespoons white wine vinegar
- ½ cup pesto use your favorite store-bought or homemade pesto, or my recipe
- Kosher salt
- Freshly ground black pepper
For the Sandwiches (per sandwich):
- 2 slices your favorite bread or you can use rolls, toasted
- Pesto sauce to taste (use your favorite store-bought or homemade pesto)
- Pesto Chicken Salad to taste
- 2 round slices of heirloom tomato
- Kosher salt
- Freshly ground black pepper
- Arugula to taste
Instructions
For the Pesto Chicken Salad:
- In a large bowl, combine the chicken, celery, mayonnaise, Dijon, honey, vinegar, and pesto. Season with a good amount of Kosher salt and freshly ground black pepper, to taste. (TIP: If you prefer creamier chicken salad, add another 2 tablespoons mayonnaise).
For the Sandwiches:
- Spread as much pesto as you’d like on each piece of bread, or either side of the roll. Place as much of the Pesto Chicken Salad as you’d like on one piece of bread or the bottom half of the roll and place tomato slices on top. Sprinkle tomato with Kosher salt and freshly ground black pepper. Top with as much arugula as you’d like and close the sandwich. Cut in half, if desired, and enjoy!
Notes
Pesto Chicken Salad Sandwiches are best eaten immediately.
Pesto Chicken Salad can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
Tried this recipe?Let us know how it was!