Chicken Salad Pesto Sandwich

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Chicken Salad Pesto Sandwich
A twist on your regular chicken salad you will enjoy.
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. In a medium saucepan poach chicken with a pinch of salt and enough water to cover. Bring to a boil then reduce to a simmer and cook, covered, until cooked through about 10 minutes. Remove from heat then drain water and shred or chop chicken, set aside.
  2. In a food processor combine dill, walnuts, and garlic. Pulse until well combined. With the motor running slowly add the olive oil, pulse until combined.
  3. Transfer pesto to a large bowl, add chicken, red onion, lemon juice and zest, salt and pepper to taste. Add vinegar. Toast bread and divide chicken among slices top with romaine. Enjoy!
Recipe Notes

Recipe adapted from Clean Eating

Menu #3

Winter is not quite over yet.  We created a menu that fits with the crispness that still lingers in the air.

Roast Beef Sandwich

Served with tator tots

Cheesy Skillet Gnocchi

Serve with salad

 

Homemade Chicken Noodle Soup

serve with warm bread and salad

 

Winter Cobbler 

Serve with salad

 

 

Curry Apple Salad w/Spiced Chickpeas

Served as a main dish

SIDE DISH Cucumber Honeydew Salad

Spicy Pulled Portobello with Feta Cilantro Topping

 

Spicy Pulled Portobello Sandwiches with Feta Cilantro Topping

This is a delicious mock on pulled pork sandwiches, perfect for vegetarians.

  • 5 Portobello mushrooms (thinly sliced)
  • 8 brown mushrooms (thinly sliced)
  • cilantro (handful, chopped)
  • parsely (handful, chopped)
  • 1/3 feta (crumbled)
  • 2 shallots (finely chopped)
  • olive oil (drizzle)
  • 2 tsp white wine vinegar
  • salt and pepper (to taste)

BBQ Sauce-your choice about 1 1/2c

  • 4 hoagie rolls
  1. Saute sliced mushroom in a little bit of olive oil until browned nicely.   Add BBQ sauce and mix well.  Let simmer until sauce is coating the mushrooms and not soggy for your sandwich.  

    In a small bowl mix the cilantro, parsley, feta, shallots, olive oil, vinegar and salt and pepper.   This is the topping for the sandwich.

    Warm the buns and fill with the mushroom mixture.

    Top with the cilantro mixture.

Recipe was adapted from Artful Desperado blog. The original recipe has a homemade barbecue sauce.

Use a big pan for the mushrooms so they do not get soggy.

I used Marshalls Haute Sauce-Smoked Habanero Barbecue which was delicious.