This is a delicious and healthy alternative to chicken salad.

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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.

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Ingredients:

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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

Arugula

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

Directions:

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

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Pull all of the basil leaves off the stalks.

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

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Pulse until combined.

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

Next, take your shredded chicken…

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… and chop it to smithereens!

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

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

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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.

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Once one side is toasted, flip the bread over.

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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.

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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.

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

Slice in half and serve!

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

So delish! Enjoy!