Fully Loaded Italian Chicken and Veg Sandwich
7
Points®
Total Time
12 min
Prep
12 min
Cook
0 min
Serves
1
Difficulty
Easy
These upscale chicken salad sandwiches are a breeze to make since they use prepared pesto and leftover or rotisserie chicken breasts. Adding mayonnaise and yogurt to the store-bought pesto gives it a creamy, tangy flavor that's to-die-for on a sandwich. All you have to do is top slices of wheat bread with peppery arugula, plum tomato slices, then pile on the chicken salad. Feel free to use your favorite greens if you don't particularly enjoy arugula, or substitute slices of beefsteak tomatoes if they're ripe and in season. Regardless, one bite of this, and you'll never go back to plain ol' chicken sandwiches again.
Ingredients
Reduced-fat pesto sauce
1 Tbsp
Plain fat free yogurt
2 tsp
Cooked skinless boneless chicken breast
2 oz, chopped
Roasted red peppers (packed in water)
1½ Tbsp, diced
Reduced-calorie whole wheat bread
2 slice(s)
Arugula
½ cup(s), baby leaves
Plum tomato
½ medium, sliced
Bocconcini mozzarella (mini size)
1 oz
