Chicken Salad Sandwiches With Pesto

chicken-salad-sandwich Photo: Leigh Beisch; Styling: Sara Slavin


  • 1/4 cup low-fat mayonnaise
  • 2 tablespoons commercial pesto (such as Classico)
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 1/2 cups (8 ounces) chopped cooked skinless, boneless chicken breast
  • 3/4 cup chopped peeled English cucumber
  • 1 cup (about 4 ounces) grape tomatoes, halved
  • 8 (1.2-ounce) slices whole-grain bread
  • 1 cup alfalfa sprouts


1. Combine first 5 ingredients (through black pepper) in a medium bowl, stirring with a whisk. Combine chicken, cucumber, tomatoes, and mayonnaise mixture in a large bowl; mix gently. Spread chicken mixture over 4 bread slices; top with sprouts and remaining bread.

  • Prep Time:

  • Make a chicken salad sandwich more interesting by coating the bread with a mixture of mayonnaise and pesto and adding fresh cucumber slices, grape tomatoes, and alfalfa sprouts.
  • Yield: 4 servings (serving size: 1 sandwich)

Nutritional Information

Calories per serving: 328
Fat per serving: 9g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 2g
Protein per serving: 26g
Carbohydrate per serving: 37g
Fiber per serving: 5g
Cholesterol per serving: 49mg
Iron per serving: 3mg
Sodium per serving: 660mg
Calcium per serving: 94mg