Pesto Chicken Salad (And a Green Sandwich)

Pesto chicken salad is not often considered a standalone meal, but I must say that the first time I made it, I was eating  it for breakfast with nothing more than a fork! But for most people, I’ve included it in a sandwich form, which would make a fabulous weekend lunch or easy weeknight dinner. Enjoy!

• Chicken breasts

• Chicken stock

• Pesto

• Mayonnaise

• Plain greek yogurt

• Lemon

• Gruyere cheese

• Avocado

• Spinach

• Cucumber

• Baguette

• Roasted Red Peppers (optional)

1. Put two chicken breasts in a crock pot with a splash of chicken stock. Cook on high for 2-3 hours, until chicken shreds easily with a fork. Let cool entirely (I recommend making a day ahead of time).

2. Mix cooked chicken with ½ cup mayo, ⅓ cup plain greek yogurt, juice from ¼ of a large lemon, and 1 tablespoon of pesto. Mix well and taste. Add additional pesto if necessary.

3. Cut 6 inches of bread off the baguette, and slice in half the long way. Spread mayo on both sides of the baguette. Top with shredded gruyere cheese and place on a sheet pan. Broil in the oven for 5 minutes or until cheese is bubbly.

4. Add chicken salad on one side and top with sliced avocado. Then layer spinach and cucumber on the opposite side.

5. ~ If you have roasted red peppers (and like them :) ) add them to the sandwich as well.

6. Combine halves, and press together firmly. Enjoy!