Chris D., CA

Walnut Kale Pesto Chicken Salad Sandwich

Fueling Good

Chris D., CA

Ingredients (2 servings)
8 oz. skinless chicken breast meat, cooked and shredded
2 thick slices ripe tomato
1 cup kale leaves, torn and de-stemmed
½ cup fresh basil
¼ tsp. sea salt
1 tsp. lemon juice
2 tbsp. extra-virgin olive oil
1 clove garlic
¼ cup reduced-fat Parmesan cheese
2 tbsp. crushed walnuts
1 tbsp. water (optional)

In a food processor, combine kale leaves, basil, salt, lemon juice, garlic, parmesan cheese, and walnuts. Process until combined. Next, slowly stream in olive oil while food processor is on. Add 1 tbsp. of water if pesto is too thick.

Toss chicken with 3 tbsp. of the pesto. You will have some pesto leftover, and this can keep for a few days in the fridge.

To assemble one sandwich, layer one slice of tomato on bottom half of bread. Add ½ of the pesto-chicken mixture, and top with second piece of bread.

"According to MyPlate, grains should take up ¼ of your plate, with protein foods taking up ¼ and fruits and veggies filling the remaining half."

- Arnold Bread Nutrition Expert
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