Pesto Chicken Salad Sandwiches |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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From Cooking Light. You can prepare the chicken salad the night before. You can also substitute baguettes for focaccia if you would like. Ingredients:
1/2 cup low-fat mayonnaise |
1/3 cup plain fat-free yogurt |
1/3 cup pesto sauce |
1 1/2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
4 cups cubed rotisserie- cooked boneless skinless chicken breasts |
1 cup diced celery |
walnuts, to your taste |
1 (1 lb) focaccia bread, cut in half horizontally, toasted, and cut into 20 slices |
1 (12 ounce) bottled roasted red peppers, drained & chopped |
10 romaine lettuce leaves |
Directions:
1. Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery and walnuts.
2. Spread 1/2°C of salad onto each of 10 bread slices. Top each serving with about 2 tablespoons bell pepper, 1 lettuce leaf, and one bread slice.
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