Pesto Chicken Salad Sandwich

Pesto Chicken Salad Sandwich

This flavourful recipe for pesto chicken salad sandwiches is very convenient for picnics. You can prepare the chicken salad the night before, and then assemble the sandwiches when you arrive at your picnic destination.

Focaccia bread is listed here, but you may substitute it with baguettes or any of the homemade breads listed in this site.

1/2 cup	low-fat mayonnaise
1/3 cup	plain, low-fat/fat-free yogurt
1/3 cup	pesto (see recipe below, or commercial)
1 1/2 Tbsp.	lemon juice
1/2 Tsp.	each, salt and pepper
4 cups	pre-cooked chicken breast, cubed
	(skinless & boneless)
1 cup	celery, diced
1/3 cup	walnuts, chopped & toasted (optional)
1 (1 lb.)	focaccia bread
	cut in half horizontally, cut into approx. 20 slices
1 (12 oz.) bottle	roasted red bell pepper, drained and chopped
8-10	Romaine lettuce leaves

With a whisk, combine mayonnaise, yogurt, pesto, lemon juice and salt and pepper in a large bowl. Stir in the chicken, celery and walnuts.

At this point you may cover and refrigerate the chicken salad until picnic time.

Spread pesto chicken salad onto each bread slice. Top with red bell peppers, lettuce and another piece of bread.

Pesto

2 cups	packed, fresh basil leaves
1/2 cup	grated, fresh Parmesan cheese
1/4 cup	pine nuts
1/4 Tsp.	each, salt and pepper
1/3 cup	extra-virgin olive oil
3 cloves	garlic, minced

In a food processor, finely chop together basil, Parmesan cheese, pine nuts and salt and pepper. While food processor is still running, add olive oil in a thin, steady stream. Stir in in the minced garlic.

This may be refrigerated for up to 3 days or frozen for up to 6 months.

Helpful Hint: If you freeze the pesto in an ice cube tray, you may take out small quantities as needed.