Chicken Pesto Sandwiches - Lunch Version
4
Servings
7
Ingredients
6
Comments
A refreshing twist on chicken salad, these Chicken Pesto Sandwiches are light yet filling.
4
Servings
7
Ingredients
6
Comments
Ingredients
- 2 cups cook and shred Chicken, Boneless Breasts
- ½ cups Pesto
- ¼ cups Greek Yogurt, Plain
- 1 tablespoon Lemon Juice
- 10 ounces Diced Tomatoes, Canned
- 4 individual Sandwich Roll (Sub Bun)
- 4 individual Mozzarella Cheese, Sliced
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, stir together chicken, pesto, yogurt, lemon juice, and diced tomatoes
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large bowl, stir together chicken, pesto, yogurt, lemon juice, and diced tomatoes
- Place chicken mixture on a hoagie roll and top with a slice of cheese.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1 sandwich Amount Per Serving
- Calories
- 542
- Total Fat
- 24g
- Saturated Fat
- 7g
- Trans Fat
- 0g
- Cholesterol
- 106mg
- Sodium
- 1020mg
- Total Carbohydrates
- 40g
- Fiber
- 2g
- Sugar
- 9g
- Protein
- 41g
- WW Freestyle
- 13
6 Comments
Join the discussionI’m confused – you say that this is 8 servings, yet the recipe only calls for 4 sandwich buns. is one serving half a sandwich??
Oh good catch! Sorry, I’m updating the amount of bread as we speak.
I loved this. I had chicken marinating in Italian dressing already, so I cooked it in the crockpot with the tomatoes. I had to strain out all the liquid, but it gave it a nice flavor base. Very tasty
I made two batches – one too freeze, and one for dinner last night. I toasted the buns in the oven and we LOVED these sandwiches! I’m even thinking if using the mix next time in a stromboli it wad that good.
How did people already have recipe when I thought they all came out today?
Hi Maryann, we post recipes daily but menus only come out on the 1st. This recipe went up in March and is on the Traditional April menu. Hope that helps!