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Chicken Pesto Sandwiches - Lunch Version

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Chicken Pesto Sandwiches - Lunch Version

Katie
The Cook
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
Serving Day Ingredients
  • 4 individual Sandwich Roll (Sub Bun)
  • 4 individual Mozzarella Cheese, Sliced

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

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Nutrition Facts

  • Not available.

6 Comments

Join the discussion
  1. I’m confused – you say that this is 8 servings, yet the recipe only calls for 4 sandwich buns. is one serving half a sandwich??

  2. 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

  3. 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.

    1. 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!

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