Sprouted Grain Chicken Pesto Sandwich

By • October 1, 2016 0 Comments

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Author Notes: Taking chicken salad to a whole notha’ level w/some sun-dried tomatoes, basil pesto & Greek yogurt. Holly

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Serves 5

  • 1.5 pounds boneless skinless chicken breast
  • 1 cup store-bought pesto sauce
  • 1/2 cup plain low-fat Greek yogurt
  • 6 ounces sun-dried tomatoes (in oil)
  • green leaf lettuce
  • Sprouted Grain bread
  1. Trim excess fat from chicken breasts.
  2. In a large pot, add chicken and fill the pot with enough water to cover the chicken by an inch. Add 1 tablespoon of salt and a teaspoon of pepper.
  3. Bring to a boil and reduce heat so that the liquid is still simmering - just hot enough for bubbles to barely break the surface. Cover pot and continue to cook for about 8-10 minutes, or until a meat thermometer reads 165 degrees.
  4. Meanwhile, in a large bowl, combine pesto, Greek yogurt and ½ teaspoon salt then set aside. Rough chop the sun-dried tomatoes.
  5. Once cooked, remove chicken from the pot and allow to cool. Chop into ½-inch pieces - or adjust the size as you prefer.
  6. Add chicken and sun-dried tomatoes to the yogurt/pesto mixture, and combine thoroughly.
  7. Rinse/dry lettuce, then build sandwiches to your liking using the sun-dried pesto chicken, lettuce, and Sprouted Grain bread!

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