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:
Preheat oven to 375 °F. Line a baking sheet with baking parchment paper and lightly grease with cooking spray.
Season chicken generously with salt and ground black pepper and place onto the lined baking sheet.
Bake in the oven for 25-30 minutes until fully cooked through.
In a large skillet over medium heat, toast for about 5 minutes, continuously stirring as to not burn the pepitas, until just golden.
Once done, use 2 forks to shred chicken, place in a large bowl and set aside.
In a food processor, add the toasted pepitas, avocado, basil, lemon juice, garlic, water and salt and blend until smooth.
Add pesto to the bowl of shredded chicken and toss to coat well.
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.
Thank you! Approved!
