Pesto Chicken Salad is the best ever! Rotisserie chicken, roasted red peppers, sun-dried tomatoes, and sliced almonds are tossed with a creamy pesto dressing and loaded up on sandwich bread (or a croissant). These sandwiches come together so fast and easily.
Assembly: bread (we LOVE croissants with this recipe), lettuce, tomato, avocado, etc. (whatever you like on a chicken salad sandwich!)
Instructions
CHICKEN SALAD: Cube or shred the chicken, measure 3 cups and place in a large bowl. Add the 1/2 cup diced roasted red pepper, 1/2 cup diced sun-dried tomatoes (drain out the oil and give them a quick coarse chop), and sliced almonds. You can toast the almonds if desired.
DRESSING: In a medium-sized bowl, add the 1/2 cup fresh basil pesto, 1/4 cup mayo, 2 tablespoons sour cream, 1 tablespoon honey, 1 and 1/2 teaspoons Dijon mustard, 1 teaspoon lemon juice, and salt and pepper to taste. Stir until smooth.
COMBINE: Pour the dressing over the chicken and salad ingredients. Gently stir with a wooden spoon until ingredients are combined.
ASSEMBLE: Make your sandwich! Toast bread or slice open a fresh croissant. Top the bread/croissant with lettuce and a few scoops of the pesto chicken salad. If desired, add any other sandwich toppings -- tomato, cheese, or avocado. We usually just do a croissant, the pesto chicken salad, and lettuce.
Notes
Note 1: Pesto: The pesto is the most important ingredient in this salad! You'll want to get freshly made basil pesto (or make your own), not the preserved/jarred pesto. Freshly made pesto is typically near fresh (not dried) pasta or in the produce section of the store. My two favorites in this specific sandwich are Buitoni® Pesto with Basil or Rana® Basil Pesto.