This is a delicious and healthy alternative to chicken salad.


The goat cheese and Greek yogurt give the pesto a tangy lift and add so much flavor to the chicken. This is so easy to make, and the leftovers are perfect over a salad! Nom. Nom. Nom.




2 chicken breasts, cooked and shredded (I used a Rotisserie chicken, took the breasts off and shredded them)

2 tablespoons goat cheese

1/4 cup Greek yogurt

2 cups basil

2 tablespoons pine nuts

1/4 cup Parmesan cheese

1 tsp coarse Kosher salt

1/2 tsp freshly ground black pepper

2 tablespoons freshly squeezed lemon juice (about 1/2 a large lemon)

1/4 cup plus 1 tablespoon olive oil

1 clove garlic

Tomato slices


2 slices whole wheat bread per serving 

2 slices prosciutto per serving (optional)

Yield: 4 sandwiches

Difficulty level: Easy

Prep time: 15 minutes

Cook time: 5 minutes


In a food processor, add the goat cheese and yogurt and blend until combined.



Pull all of the basil leaves off the stalks.



Add the basil, pine nuts, Parmesan, salt, pepper, garlic and lemon juice and 1/4 cup olive oil.


Pulse until combined.


Taste the creamy pesto for seasonings to make sure it’s perfect.

Next, take your shredded chicken…


… and chop it to smithereens!


In a bowl, add the chopped chicken and pour 3/4 of the pesto over the top. Make sure you have some extra pesto!


Mix the two until they are fully combined. If the mixture becomes too dry, add some extra Greek yogurt.



Again, taste the chicken pesto to make sure it doesn’t need an extra squeeze of lemon or pinch of Kosher salt!

Heat a cast iron skillet to medium low heat.

Add the whole wheat bread and drizzle each side with olive oil.



Once one side is toasted, flip the bread over.



Look at that delicious golden color!

Once you have flipped the toast, turn off the heat.

Spread a small spoonful of extra pesto to each side of the toast.



Spoon 1/4 of the chicken pesto over one side of the toast.

Top the chicken pesto with 2 sliced tomatoes. On the other slice of toast, add 2 slices of prosciutto and top with arugula.


Put the two sides of the sandwich together and carefully remove it from the skillet.

Slice in half and serve!


You can also make this sandwich with roasted red pepper instead of tomato.

So delish! Enjoy!