Chicken Pesto Salad Sandwich
Food Network magazine
Makes 1 Serving
4 oz. boneless, skinless chicken breast
19 grams sun-dried tomatoes (in oil)
1 tbsp fat-free mayonnaise
½ tbsp pesto
Salt and pepper to taste
1 six-inch pita pocket cut at top
Red lettuce leaves
Place chicken and tomatoes in a large saucepan and pour enough water to cover by 2”. Set pan over high heat and bring to a boil. Cook 8 minutes until chicken is tender. Drain and cut chicken into 1” cubes and tomato into ½” strips. Transfer to bowl, add mayo and pesto and season with salt and pepper. Spoon mixture into pita pocket lined with lettuce leaves.
Nutritional Information: 360 calories, 33 carbs, 10 fat grams and 31 protein grams.
Review: Great, filling sandwich! Has a different flavor with the pesto mixed in, but we both really liked it and will make it again! Nice summertime sammy.