Chicken Pesto Sandwich
Lightened up with Greek yogurt, this hearty sandwich is one of the quickest, most tastiest meals you'll ever have!
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
- ⅓ cup grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- ⅓ 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.