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Sun-Dried Tomato Pesto Chicken Salad Sandwich
5 from 4 votes

Sun-Dried Tomato Pesto Chicken Salad Sandwich

Delicious chicken breast with Homemade Sun-Dried Tomato Pesto, fresh greens and tangy feta cheese sandwiched between lightly toasted bread.
Prep Time20 mins
Total Time20 mins
Servings: 2 servings
Calories: 1125kcal

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

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.

Nutrition

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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