Lightened up with Greek yogurt, this hearty sandwich is one of the quickest, most tastiest meals you’ll ever have!

Chicken Pesto Sandwich - Lightened up with Greek yogurt, this hearty sandwich is one of the quickest, most tastiest meals you'll ever have!

I hope everyone had a fun-filled weekend! I spent the weekend in San Francisco visiting Jason and attending the 4th Annual Foodbuzz Food Blogger Festival. It was such a blast meeting so many new people, exploring the city, and being pampered at the Saturday night gala which was held at California Academy of Sciences. I have a post ready for you guys tomorrow to share all my experiences so stay tuned!

So just the other day, I was going through my fridge and I noticed that I had some chicken breasts to use up and a jar of leftover pesto. That’s when I thought of the possibilities of combining those together. A lightbulb then went off in my head and I figured I could easily make a chicken pesto sandwich.

Chicken pesto served on a fresh baguette with arugula, sliced tomatoes and mozzarella.

I thought of adding in some nuts, dried cranberries, maybe some apples or grapes but then I really just wanted to keep this nice and simple. So I threw in some Greek yogurt for a bit of creaminess and tossed it all together with the shredded chicken and homemade pesto. It was so quick and easy to put together, and it served as such an amazing sandwich filling, especially when slathered over a fresh baguette with some arugula, sliced tomatoes and mozzarella.

It was by far one of the best 5-minute prep lunches I’ve ever had!

Chicken Pesto Sandwich

Chicken Pesto Sandwich

Lightened up with Greek yogurt, this hearty sandwich is one of the quickest, most tastiest meals you'll ever have!
5 stars (11 ratings)

Ingredients

  • 2 cups shredded chicken breast
  • ¼ cup Greek yogurt
  • Kosher salt and freshly ground black pepper, to taste
  • 1 baguette, cut into 3-4 equal pieces, toasted, for serving
  • 2 cups arugula, for serving
  • 2 Roma tomatoes, thinly sliced, for serving
  • 8 ounces mozzarella, sliced

For the basil pesto

  • 1 cup fresh basil leaves
  • 3 cloves garlic, peeled
  • 3 tablespoons pine nuts
  • cup grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste
  • cup olive oil

Instructions

  • To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
  • In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste.
  • Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.

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