Greek Yogurt Pesto Chicken Sandwich
Super easy and fun to put together! I mainly used what I had in my fridge but feel free to add vegetables and other ingredients to this sandwich as well.
Servings Prep Time
3-4servings 10 minutes
Cook Time
35minutes
Servings Prep Time
3-4servings 10 minutes
Cook Time
35minutes
Ingredients
Main Ingredients
  • 1 baguette or favorite bread
  • 2 cooked chicken breast, shredded
  • 1/3cup Greek yogurt
  • 1/3cup pesto store-bought or homemade
  • handful fresh green beans
  • 2-3tbsp balsamic vinegar
  • zest of 1 lemon
  • salt and pepper to taste
Homemade Pesto
  • 2cups fresh basil
  • 2-3 garlic cloves
  • 1/4cup toasted walnuts
  • 1/4-1/2cup olive oil, depends on desired consistency
  • 1/3-1/2cup freshly grated Parmesan cheese
  • salt and peppr to taste
Instructions
  1. If you don’t have leftover cooked chicken, preheat the oven to 375. Lay a couple of chicken breast on a baking sheet and season with salt and pepper. Cook for 20-30 minutes, depending on oven. Let cool and shred.
  2. Turn down oven to 350 degrees. Spread walnuts on a baking sheet and roast for 5-10 minutes. Remove from and oven and leave to cool. Put the pesto ingredients in a food processor and slowly drizzle olive oil until you get the consistency you prefer.
  3. Place green beans in a pot of boiling water for about 5 minutes and then place immediately into an ice bath to stop the cooking. Cut the beans in half lengthwise and put into a bowl to toss with balsamic vinegar and a about a teaspoon of lemon zest.
  4. Put the shredded chicken, yogurt, pesto and remaining lemon zest in a bowl and combine. Cut baguette and fill with the chicken mixture and top with green beans and enjoy!
Recipe Notes

Feel free to use more or less of the pesto, its just what I had left and I wanted to use it up. Sandwich toppings are endless, you could add some cheese, arugula for some bite, basically anything. I just used what I had on hand but use your creativity!