I hope you all had a great weekend! I spent my weekend in San Francisco, visiting Jason and attending the 4th Annual Foodbuzz Food Blogger Festival. The Saturday night gala at the California Academy of Sciences was a great time. I met so many people and explored the city. Stay tuned for a post tomorrow where I will share my entire experience.
Just the other day, I was looking through my refrigerator and noticed that I still had a few chicken breasts left to use and a jar with leftover pesto. Then, I started to think of ways that these two things could be combined. Then, a lightbulb went off, and I realized I could make a simple chicken pesto sandwich.
I considered adding some dried cranberries or nuts. I also thought about adding some grapes, apples, or raisins, but I wanted to keep it simple. I added some Greek yogurt to give it a creamy texture and then combined the chicken shredded with homemade pesto. The sandwich filling was quick and easy and tasted great when spread on a baguette and topped with arugula and sliced tomatoes.
This was one of my favorite 5-minute lunches ever!
Ingredients
2 cups of shredded chicken breast
1/4 cup Greek yogurt
To taste, add Kosher Salt and freshly ground Black Pepper
Toasted baguette cut into 3-4 equal portions to be served
Serving size: 2 cups of arugula
Two Roma tomatoes thinly sliced for serving
8 ounces mozzarella, sliced
For the BASIL PESTO
Fresh basil leaves, 1 cup
Three cloves garlic peeled
Pine nuts, three tablespoons
Parmesan cheese, 1/3 cup
To taste, add Kosher Salt and freshly ground Black Pepper
1/3 cup olive oil
Instructions
Combine basil, garlic, and pine nuts in a food processor bowl. Season with salt and pepper to taste. Add olive oil slowly to the motor while it is running. Set aside.
Combine the chicken with 1/2 cup pesto and Greek yogurt in a large mixing bowl. Add salt and pepper to taste.
Serve sandwiches with arugula and tomatoes on a baguette. Add mozzarella, chicken pesto, and tomato mixture.
