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.
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.