Healthy Pesto, Avocado and Chicken Salad Sandwich

Grilled Chicken Salad with Homemade Basil and Avocado Pesto
Grilled Chicken Salad with Homemade Basil and Avocado Pesto
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Ingredients

¾ pound Chicken Breast boneless, skinless
Salt to taste
Black pepper to taste
For the Pesto
1 cup packed leaves Basil
½ ripe Avocado
2 tbsp raw Pepita seeds green pumpkin seeds
1 tbsp Lemon juice fresh
1 small clove Garlic
3 tbsp Water
¼ tsp Salt
For Serving
2 large Carrots shredded
4 slices Whole grain bread or sprouted bread, toasted
1 cup Arugula
freshly ground Black pepper

Nutritional information

343
Calories
14.5g
Fat
16.4g
Carbohydrates
38.3g
Protein
6.6g
Fiber
4.3g
Sugar
Ingredients
  • For the Pesto

  • For Serving

Healthy Pesto, Avocado and Chicken Salad Sandwich

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We’ve found you the tastiest and most nutritious Healthy Pesto, Avocado and Chicken Salad Sandwich yet, and I think you’re going to love it.

Golden brown, oven baked, roast chicken tossed in an avocado and basil, homemade pesto that is so scrumptious, you’ll be adding it to every meal, served on whole grain toast with shredded carrots for that extra crunch and arugula leaves, because who doesn’t love arugula!

To make Healthy Pesto, Avocado and Chicken Salad Sandwich, you will need the following ingredients:

Ingridiens for Healthy Pesto, Avocado and Chicken Salad Sandwich

So, how to make Healthy Pesto, Avocado and Chicken Salad Sandwich?

Steps to make Healthy Pesto, Avocado and Chicken Salad Sandwich

1

Preheat oven and prepare baking sheet

5

Preheat oven to 375 °F. Line a baking sheet with baking parchment paper and lightly grease with cooking spray.

2

Season chicken

2

Season chicken generously with salt and ground black pepper and place onto the lined baking sheet.

3

Bake chicken

30

Bake in the oven for 25-30 minutes until fully cooked through.

4

Toast pepitas

5

In a large skillet over medium heat, toast for about 5 minutes, continuously stirring as to not burn the pepitas, until just golden.

5

Shred chicken

1

Once done, use 2 forks to shred chicken, place in a large bowl and set aside.

6

Prepare pesto

1

In a food processor, add the toasted pepitas, avocado, basil, lemon juice, garlic, water and salt and blend until smooth.

7

Combine pesto and chicken

1

Add pesto to the bowl of shredded chicken and toss to coat well.

8

Serve

Top one slice of toasted whole grain bread with pesto and chicken salad, ½ the shredded carrots and as much arugula as you like. Close sandwich with the another slice of toasted whole grain bread, serve and enjoy! Pesto lasts well for 2-3 days.

Are you looking for a more exciting work lunch? Then try this extra tasty and super yummy, Healthy Pesto, Avocado and Chicken Salad Sandwiches. I think you’re going to love it. Try it and let us know if you did when you tag #cookmerecipes online and in your own food posts.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Total Reviews: 1
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