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A ciabatta sandwich filled with a creamy chicken salad, fresh arugula, and diced vegetables, served on a cooling rack.
Melissa Jo

Pesto Chicken Salad Sandwich Recipe

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Pesto Chicken Salad Sandwich is a cozy main course made with rotisserie chicken, celery stalks, and large carrots—simple and delicious.
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Prep Time 45 minutes
Course: Main Course
Cuisine: Italian

Ingredients
  

  • Ingredients: For the Chicken Salad:
  • 1 rotisserie chicken chopped
  • 3 celery stalks finely chopped
  • 2 large carrots finely chopped
  • 1/2 cup of chopped red onion or green onions
  • 1/3 cup of julienned sun-dried tomatoes squeezed dry
  • 1 cup of mayonnaise
  • 1/2 cup of sour cream
  • Heaping teaspoon of Dijon mustard
  • 1 tablespoon of honey
  • 1/2 cup of pesto Costco Kirkland brand recommended
  • 3/4 cup of dried cranberries
  • Salt and pepper to taste

Method
 

For the Sandwiches:
  1. Costco artisan rolls (or any preferred bread of choice)
  2. 1 teaspoon of the juice from the sun-dried tomato jar for each roll
  3. Cracked black pepper for sprinkling
  4. Fresh arugula leaves
  5. Roasted red peppers (store-bought or homemade)
Directions:
  1. In a large mixing bowl, combine the chopped rotisserie chicken, finely chopped celery, carrots, and your choice of red or green onions.
  2. Add the julienned sun-dried tomatoes to the bowl, ensuring they are squeezed dry to prevent excess moisture.
  3. In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, honey, and pesto until you achieve a smooth and creamy consistency.
  4. Pour the pesto dressing over the chicken and vegetable mixture, ensuring everything is evenly coated.
  5. Add the dried cranberries to the salad, providing a hint of sweetness and contrasting texture.
  6. Season the salad with salt and pepper to your taste preference. Mix well to incorporate all the flavors.
  7. For the sandwiches, start by slicing the Costco artisan rolls in half. Drizzle a teaspoon of the sun-dried tomato juice on the bottom of each roll and sprinkle some cracked black pepper.
  8. Preheat your oven broiler, and briefly toast the rolls to achieve a slightly crisp texture.
  9. Layer the bottom roll with fresh arugula leaves and roasted red peppers, adding a heaping scoop of the prepared chicken salad on top.
  10. Garnish the sandwich with green onions for an extra burst of flavor.
  11. Top the sandwich with the remaining roll, press gently, and your Pesto Chicken Salad Sandwich is ready to enjoy!

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Notes

  • To save time, you can use pre-shredded rotisserie chicken from the store or leftover chicken from a previous meal.

  • For a healthier version, you can use Greek yogurt instead of sour cream and reduce the mayonnaise quantity.

  • Customize your sandwich by adding avocado slices, bacon, or your favorite cheese.

  • Ensure the sun-dried tomatoes are adequately drained to avoid excess moisture in the chicken salad.

  • Prepare the chicken salad ahead of time and store it in the refrigerator for up to two days, making meal prep a breeze.

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