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Home » 30 Minutes or Less » Sun-Dried Tomato Pesto Chicken Salad Sandwich

Sun-Dried Tomato Pesto Chicken Salad Sandwich

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
July 7, 2017
5 from 8 votes


Last Updated June 12, 2020 | 1 Comment

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Delicious chicken breast with Homemade Sun-Dried Tomato Pesto, fresh greens and tangy feta cheese sandwiched between lightly toasted bread. Hello, lunch! (and dinner!)

horizontal image of Sun-Dried Tomato Pesto Chicken Salad Sandwich

Today was a great day.

Until my husband and I started talking about travel plans and I overwhelmed him with my list and he broke my heart with all his talk about being “responsible” and “practical”.

If you know me, you know I have A LOT to say about the subject of travel. Too much to squeeze in tonight’s post at 10pm.

The need to travel and experience other cultures is woven into my soul. Some days I feel like I need to travel just as much as I need food. Not long ago I thought I had my whole life to experience and see and taste and feel the beauty in this world. But then, one day, something happened. Something horrible and confusing and unexplained.

Having a stroke at 28 changed me.

My priorities are no longer to own the biggest house, or even own a home at all.

My priorities are to teach my son about this world, get him out of his bubble, meet other cultures, respect them, respect nature, respect his most important home. After all, he’s the future, right?

But, my husband did not live the stroke. Unless you actually live it and feel what it’s like to think “oh my god, I’m going to die”, you have no idea.

So, until we win the lottery, I’ll keep fighting the fight.

Oh ya, and just in case you needed some inspiration after yesterday’s post, I made you a sandwich 🙂 With that delicious Sun Dried Tomato Pesto, of course. Seriously though, you guys, this sandwich is so EASY and so good. Talk about the fastest make-ahead meal EVER!

Sun-Dried Tomato Pesto Chicken in bowl

diagonal photo of plated Sun-Dried Tomato Pesto Chicken Salad Sandwich

A sandwich cut in half

Sun-Dried Tomato Pesto Chicken Salad Sandwich cut in half with greens and pesto sauce

close up of half cut Sun-Dried Tomato Pesto Chicken Salad Sandwich

open face Sun-Dried Tomato Pesto Chicken Salad Sandwich

two halves of Sun-Dried Tomato Pesto Chicken Salad Sandwich stacked on eachother


Sun-Dried Tomato Pesto Chicken Salad Sandwich

Sun-Dried Tomato Pesto Chicken Salad Sandwich

5 from 8 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Delicious chicken breast with Homemade Sun-Dried Tomato Pesto, fresh greens and tangy feta cheese sandwiched between lightly toasted bread.
Print Recipe Pin Recipe Rate Recipe Save Recipe Saved!
Prep Time 20 mins
Total Time 20 mins
Course Lunch, Main Course
Cuisine American, Italian
Servings 2 servings
Calories 1125 kcal

Ingredients
 
 

FOR THE SUN-DRIED TOMATO PESTO

  • 7 oz sun-dried tomatoes - one 7 ounce jar, oil drained
  • 1 cup chopped tomatoes - I used fresh cherry tomatoes
  • ¼ cup pine nuts - or cashews
  • 11 fresh basil leaves
  • 2.5 tablespoon olive oil
  • Salt + Pepper - to taste
  • 1.5 tablespoon water
  • 2.5 tablespoon shredded parmesan cheese - optional, but recommended

FOR THE SANDWICH

  • 2 large chicken breasts - cooked and chopped into cubes
  • 2.5 tablespoon sun-dried tomato pesto - see above
  • 1 tablespoon mayonnaise
  • 2 tablespoon plain Greek yogurt
  • 2 tablespoon slivered almonds
  • salt + pepper - to taste
  • 4 slices of bread - your favorite
  • Fresh greens - I used fresh arugula and pea shoots
  • Feta cheese
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Instructions
 

FOR THE PESTO

  • Place all ingredients in the bowl of a large blender or food processor and pulse until smooth. Season to taste and add shredded parmesan cheese, if desired. Set aside 2-3 tablespoon of the pesto in a large bowl and store the remaining pesto in an air tight container in the refrigerator for later use.

ASSEMBLE

  • In a medium bowl combine the cooked chicken with the prepared tomato pesto, mayo, Greek yogurt, slivered almond, salt and pepper. Stir to combine.
  • Lightly toast your favorite bread (I used sourdough) and top with a generous scoop (or two!) of sun-dried tomato chicken salad, fresh greens and feta cheese.

Nutritional Information

Calories: 1125kcal | Carbohydrates: 95g | Protein: 77g | Fat: 53g | Saturated Fat: 8g | Cholesterol: 155mg | Sodium: 1288mg | Potassium: 4756mg | Fiber: 18g | Sugar: 46g | Vitamin A: 1365IU | Vitamin C: 53.5mg | Calcium: 365mg | Iron: 14.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Pesto Chicken Salad Sandwich, Sun Dried Tomato Pesto Chicken Salad, Sun Dried Tomato Pesto Chicken Salad Sandwich
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

815 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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