Sun-Dried Tomato Pesto Chicken Salad Sandwich
5 from 1 vote

Sun-Dried Tomato Pesto Chicken Salad Sandwich

Prep Time20 mins
Total Time20 mins
Course: Lunch, Main Course
Cuisine: American, Italian
Servings: 2 servings
Calories: 1125kcal
Author: Jessica Randhawa



  • 7 oz sun-dried tomatoes one 7 ounce jar, oil drained
  • 1 cup chopped tomatoes I used fresh cherry tomatoes
  • 1/4 cup pine nuts or cashews
  • 11 fresh basil leaves
  • 2.5 tablespoons olive oil
  • Salt + Pepper to taste
  • 1.5 tablespoons water
  • 2.5 tablespoons shredded parmesan cheese optional, but recommended


  • 2 large chicken breasts cooked and chopped into cubes
  • 2.5 tablespoon sun-dried tomato pesto see above
  • 1 tablespoon mayonnaise
  • 2 tablespoons 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



  • 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.


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
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