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Creamy Pesto Chicken Salad Sandwiches

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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.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 1/3 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1/4 cup basil pesto (store-bought or homemade)
  • 1/3 cup sun-dried tomatoes, finely chopped
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup fresh baby spinach
  • 4 whole wheat or multigrain sandwich rolls

Instructions

  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 everything is 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.

Notes

  • You can use rotisserie chicken for convenience.
  • Adjust the pesto quantity to your taste preference.
  • Great served chilled or at room temperature.

Nutrition

Keywords: pesto chicken salad, sandwich, healthy lunch, quick meal, chicken sandwich

Find it online: https://epicrecipebox.com/creamy-pesto-chicken-salad-sandwiches/