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Pesto Chicken Salad Sandwiches

Cooking Light
Pesto Chicken Salad Sandwiches
Becky Luigart-Stayner
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Outstanding

Substitute baguettes for focaccia if you want. Prepare the chicken salad at home the night before, then assemble the sandwiches at work the next day.

Yield: 10 servings (serving size: 1 sandwich)

Ingredients

  • 1/2  cup  low-fat mayonnaise
  • 1/3  cup  plain fat-free yogurt
  • 1/3  cup  commercial pesto (such as Buitoni)
  • 1 1/2  tablespoons  fresh lemon juice
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  black pepper
  • 4  cups  cubed skinless, boneless rotisserie chicken breast
  • 1  cup  diced celery
  • 1/3  cup  chopped walnuts, toasted
  • 1  (1-pound) focaccia bread, cut in half horizontally, toasted, and cut into 20 slices
  • 1  (12-ounce) bottle roasted red bell peppers, drained and chopped
  • 10  romaine lettuce leaves

Preparation

Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery, and walnuts.

Spread 1/2 cup of salad onto each of 10 bread slices. Top each serving with about 2 tablespoons bell pepper, 1 lettuce leaf, and one bread slice.

Nutritional Information

Calories:
324 (28% from fat)
Fat:
10g (sat 1.2g,mono 0.6g,poly 2.2g)
Protein:
26.4g
Carbohydrate:
31.6g
Fiber:
1.6g
Cholesterol:
55mg
Iron:
2.3mg
Sodium:
725mg
Calcium:
39mg
Maureen Callahan, Cooking Light, MARCH 2006

Member Ratings and Reviews

5 stars
Avivah
So easy - & the pesto added something different. Would use a little less mayo & pesto next time... or just add more chicken!12/01/09

5 stars
from An Unknown Location
Oh, my this is delish! Didn't use red peppers because I didn't have, but I can't wait to make with next time! Served with some sugar snaps and sweet potato chips, yum!09/26/09