Juicy shredded chicken tossed in a creamy homemade pesto sauce with sun-dried tomatoes and baby spinach, served inside soft multigrain sandwich rolls — perfect for a fresh, protein-packed lunch or a quick dinner.

Why You’ll Love This Recipe

This creamy pesto chicken salad sandwich offers a delicious twist on the classic chicken salad. The combination of tangy Greek yogurt, rich basil pesto, and chewy sun-dried tomatoes provides a bold yet balanced flavor. It’s easy to prepare, ideal for meal prep, and makes a wholesome choice for anyone seeking a satisfying sandwich that’s both nutritious and full of flavor.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• cooked, shredded chicken breast

• plain Greek yogurt

• mayonnaise

• basil pesto (store-bought or homemade)

• sun-dried tomatoes, finely chopped

• garlic powder

• salt and pepper

• fresh baby spinach

• whole wheat or multigrain sandwich rolls

Directions

1. In a large mixing bowl, combine Greek yogurt, mayonnaise, pesto, garlic powder, salt, and pepper. Stir until smooth.

2. Fold in the shredded chicken and chopped sun-dried tomatoes until evenly coated.

3. Slice open the sandwich rolls without cutting all the way through.

4. Layer a handful of baby spinach on the bottom of each roll.

5. Spoon generous amounts of the creamy pesto chicken salad on top of the spinach.

6. Serve immediately, or refrigerate for up to 2 days in an airtight container.

Servings and timing

This recipe makes approximately 4 sandwiches.
Prep time: 10 minutes
Total time: 10 minutes (no cooking required if chicken is pre-cooked)

Variations

• Use rotisserie chicken for added flavor and convenience.

• Swap Greek yogurt with sour cream or all mayonnaise for a richer consistency.

• Add crunch by mixing in diced celery or chopped walnuts.

• Try different greens like arugula or baby kale instead of spinach.

• Serve on croissants or lettuce wraps for a lower-carb or gourmet twist.

Storage/Reheating

Store the prepared chicken salad (without bread) in an airtight container in the refrigerator for up to 3 days. Avoid assembling the sandwiches ahead of time to prevent sogginess.
Reheating is not recommended for this cold salad sandwich, but the chicken salad can be gently brought to room temperature before serving, if preferred.

FAQs

What kind of chicken works best for this recipe?

Cooked, shredded chicken breast is ideal, but you can also use leftover grilled chicken or rotisserie chicken for convenience.

Can I make the chicken salad ahead of time?

Yes, the chicken salad can be made up to 2–3 days in advance and stored in the refrigerator.

Is this sandwich suitable for meal prep?

Absolutely. Store the chicken salad and rolls separately, then assemble just before eating to keep the bread fresh.

Can I use a different type of pesto?

Yes, you can use sun-dried tomato pesto or spinach pesto for a different flavor profile.

What’s a good substitute for Greek yogurt?

You can use sour cream or increase the amount of mayonnaise for a creamier texture.

Are there dairy-free options?

Use dairy-free yogurt and mayonnaise, and make sure your pesto is also dairy-free.

Can I make it gluten-free?

Yes, simply use gluten-free sandwich rolls or wraps.

How can I make it low-carb?

Serve the chicken salad in lettuce wraps or on top of a salad instead of bread.

How long does the chicken salad last in the fridge?

It lasts up to 3 days in an airtight container in the refrigerator.

Can I freeze the chicken salad?

Freezing is not recommended as the texture of the yogurt and mayonnaise may change after thawing.

Conclusion

Creamy Pesto Chicken Salad Sandwiches are a flavorful, wholesome meal option perfect for lunch, dinner, or on-the-go. With simple ingredients and minimal prep, this recipe offers a refreshing and nutritious twist on traditional sandwiches. Customize it with your favorite add-ins or enjoy it as is — it’s sure to become a staple in your meal rotation.