Fully Loaded Italian Chicken and Veg Sandwich
Reduced-fat pesto sauce
Plain fat free yogurt
Cooked skinless boneless chicken breast(s)
2 oz, chopped
Roasted red peppers (packed in water)
1½ Tbsp, diced
Reduced-calorie whole wheat bread
½ cup(s), baby leaves
½ medium, sliced
- In a small bowl, stir together pesto and yogurt until blended. Stir in chicken and peppers; toss until coated.
- Place toast on a work surface. Top with arugula, cheese, tomato, chicken salad, and basil. Top with remaining piece of toast.
- Serving size: 1 sandwich