pesto chicken salad sandwich;
Chicken salad made with pesto, greek yogurt, and sundried tomatoes for a bright new take on chicken salad.
Servings: 4
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Ingredients
Slow Cooker Shredded Chicken
- 1-2 large chicken breasts
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp pepper
- ½ tsp salt (can omit if using regular sodium chicken broth)
- 1 cup chicken broth (I prefer low sodium)
Pesto Chicken Salad
- 5 Tbsp basil pesto
- 1 cup Greek yogurt
- 1 Tbsp sundried tomatoes, diced
- salt and pepper for seasoning as desired
Sandwich
- lettuce
- tomato
- sliced sharp cheddar cheese
- bread or buns for serving (I recommend fresh foccacia or potato buns)
Instructions
Slow Cooker Shredded Chicken
- Optionally, skip the steps for slow cooker shredded chicken. Replace with diced rotisserie chicken for an even quicker option.
- Lay chicken breasts in slow cooker. Sprinkle all seasonings on top of the breasts (1 tsp onion powder, 1 tsp garlic powder, ½ tsp pepper, tsp salt).
- Add chicken broth, and top with lid. Cook on high for 4 hours, or low for up to 8 hours.
- Once chicken is cooked, remove from slow cooker and shred. Store in broth and juices to keep chicken moist if not using it right away. Can also be made ahead of time and stored in the fridge.
Pesto Chicken Salad
- Dice sundried tomato to desired size. I prefer smallish, but but enough to get that pop of flavor, a little smaller than pea-sized.
- Add your shredded (or diced) chicken to a medium bowl. Leave behind the juices, but don't drain or blot--you want some of that flavorful goodness to transfer. Mix in 5 Tbsp pesto, 1 cup Greek yogurt, and the diced sundried tomatoes. Mix until combined.
- Season with salt and pepper to taste. If the chicken seems a little dry, you can add some oil from the sundried tomatoes, or a splash of the chicken juices.
Sandwich
- Slice bread or bun, and toast if desired.
- Assemble the sandwich. Layer pesto chicken salad on the bread and add desired toppings. Lettuce, tomato, and cheese recommended.
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