Pesto Chicken Salad Sandwiches
From Jane Maynard, inspired by CPK
Recipe type: Main Dish, Sandwich
  • 2 boneless, skinless chicken breasts
  • ½ cup mayonnaise
  • ½ cup basil pesto
  • salt to taste, based on saltiness of your pesto
  • 1 heart of romaine lettuce, chopped
  1. Cook the chicken breasts however you like (I boiled mine until cooked through – it’s easy and you’re just going to mix it with sauce). Shred chicken and place in a bowl. Sprinkle with a bit of salt.
  2. Mix together mayonnaise and pesto. Add half of this mixture to the chicken and mix well. Add the other half of the mixture to your chopped romaine lettuce. I like to mix them separately so that if we have leftover chicken we don’t have lettuce that will go wilted and yucky mixed in – the next day I can throw together a little sauce and lettuce. Make sense? Serve on your favorite bread.
Recipe by This Week for Dinner at