01 Feb Pesto Chicken Salad Sandwich
Every now and then I like to go to this small pizza spot that’s close to my place. It’s nice, clean, quick, has a fun staff, and I like pizza! Their setup is great. You walk in, choose your size, and then build your pizza right there as the server asks which toppings you’d like. About 4 months ago, I noticed that next to the usual spinach and garlic I typically ask for was pesto. I hadn’t remembered ever tasting it before on my pizza or in any other dish. The color was a pretty light green, and the girl helping me insisted I should try it. So I said, ‘What tha heck. Let’s put some on there 😊.’ Well to make a long story short, its taste was great especially combined with everything else. So of course, the wheels in my head start turning and I think, ‘what else is this stuff great on’ Well, here you go below! I know what’s good 😉 so try this for lunch. We’re going to make the pesto from scratch. It’s a short process that delivers big on taste. A great new flavor your taste buds are probably dying for. I bet you’ll like it!
Prep time: 8mins Cook Time: 32mins Total: 40mins
Serves 3
Ingredients:
For the pesto:
1 packed cup fresh basil leaves
½ packed cup arugula
1 tablespoon toasted nuts (pine, walnuts, or cashews) I prefer the cashews myself
1 tablespoon grated Parmesan cheese
1 clove garlic
1 teaspoon white miso paste
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
For the chicken salad:
1 pound boneless, skinless chicken breasts
½ cup oil-packed sun-dried tomatoes, you’ll chop these up
½ cup mayonnaise (less or more to liking)
½ cup basil pesto *that you just made
For serving (optional):
3 sandwich rolls
3 Bibb or butter lettuce leaves
1 medium tomato, sliced
Instructions:
*if you’re comfortable, you can make the pesto as the chicken cooks *
Make the pesto:
Place the basil, arugula, garlic, miso paste, nuts, and cheese in the bowl of a food processor fitted with the blade attachment or a blender. Process until the ingredients are finely chopped, about 20 seconds in blender. Turn off and scrape down the sides of the bowl. Turn on again and stream in the olive oil and lemon juice and blend until the pesto is uniform. Now set it aside.
*also you go ahead and chop up the sun-dried tomatoes
Make the chicken salad:
Arrange the chicken in a single layer in a large saucepan. Add enough cold water to cover the chicken breasts by 1 inch. Bring to boil over medium-high heat (time to bring to boil will depend on size of your sauce pan). Once boiling, reduce the heat to a simmer, cover the pan but let it breathe, and simmer for 8 to 12 minutes until the chicken is opaque through the middle and an instant-read thermometer in the thickest part of the meat registers 165 F. Time here depending on the thickness of the chicken breasts. I let mine simmer for exactly 12 minutes.
Transfer the chicken to a cutting board or large plate and use two forks to shred the meat while still warm. Cool completely.
Place the chicken, sun-dried tomatoes, mayonnaise, and pesto in a large bowl and stir until well-combined. Serve immediately in sandwich rolls with lettuce and tomato if desired or refrigerate.
Nutrition per serving:
Calories 225 Fiber 1.1g
Fat 13.25g Sugars 0.7g
Saturated 2.35g Protein 16g
Carbs 9.93g Sodium 302mg