Recipes // Sandwiches and Wraps // Pesto Chicken Salad Sandwiches

Pesto Chicken Salad Sandwiches

This chicken salad recipe is perfect for a picnic lunch or car trip!
  • 3 cups shredded or cubed cooked chicken (see Notes)
  • 1/4 cup of store-bought pesto (basil-pesto works best!)
  • 1/3 cup mayonnaise
  • 1/2 teaspoon salt 1 baguette, cut in half horizontally
  • 1/2 cup sun-dried tomatoes (about 10 tomatoes), thinly sliced
  • 1 cup tightly packed fresh baby arugula leaves


  1. In a large mixing bowl, combine the chicken, pesto, mayo, and salt. Taste for seasoning. (This can be done 1 or 2 days ahead.)
  2. Preheat the broiler.
  3. Place the bread, cut side up, on a baking sheet and toast under the broiler until crusty but not browned, about 2 minutes.
  4. Spread the chicken salad evenly over the bottom half of the bread. Add a layer of the sun-dried tomatoes and then the arugula. Top with the remaining bread, and cut into 8 even sandwiches.
  5. Wrap each sandwich tightly in plastic wrap, and then in aluminum foil. Keep shaded or in a cool spot until time to eat.

Makes 8 sandwiches

Recipe courtesy of Cara Eisenpress and Phoebe Lapine, authors of "In the Small Kitchen." Visit their website, www.BigGirlsSmallKitchen.com for more recipes.

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