This chicken salad sandwich was SO GOOD.... and easy to make! I already had some pesto from last week's meal, and mozzarella from the pasta recipe to be posted soon!
1 cooked chicken breast, shredded (I like to cook the chicken in the crock-pot... You don't have to use the oven and it's easier to shred)
about half an 8oz can pesto sauce
about 1/4 cup greek yogurt
(Basically, the ratio of pesto to yogurt is roughly 2:1)
toasted pine nuts (this wasn't in the original recipe, but I had some in my cupboard... I toasted them in a small nonstick skillet with garlic salt and then crushed them slightly and put them in the chicken mixture)
Mix together and add salt & pepper to taste
I made them with a warmed baguette, and added in tomato slices, arugula, and mozzarella. This portion made enough for about 4 sandwiches!
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