Walnut Kale Pesto Chicken Salad Sandwich Recipe

Recipe and picture courtesy of Arnold Premium Breads.

Sandwiches make fast, environment friendly meals–and, as runners, we love issues which might be fast and environment friendly, particularly in relation to our food. But the meat-cheese-bread combo we use to make most sandwiches can appear stale after some time. When you’re craving a sandwich that’ll tickle your tastebuds, give this recipe a attempt. Walnut and kale are each main elements right here, so you understand it’s healthy. For style, the recipe consists of one thing even higher: pesto.

Walnut Kale Pesto Chicken Salad Sandwich

Serves 2


  • four slices bread
  • eight oz. skinless hen breast meat, cooked and shredded
  • 2 thick slices ripe tomato
  • 1 cup kale leaves, torn and de-stemmed
  • half cup recent basil
  • 1/four tsp. sea salt
  • 1 tsp. lemon juice
  • 2 Tbsp. additional virgin olive oil
  • 1 clove garlic
  • 1/four cup lowered fats Parmesan cheese
  • 2 Tbsp. crushed walnuts
  • 1 Tbsp. water (optionally available)


In a food processor, mix kale leaves, basil, salt, lemon juice, garlic, parmesan cheese and walnuts. Process till mixed. Next, slowly stream in olive oil whereas food processor is on. Add 1 Tbsp. of water if pesto is just too thick. Toss hen with three Tbsp. of the pesto. (You may have some pesto leftover; this could maintain for a couple of days within the fridge.) To assemble one sandwich, layer one slice of tomato on backside half of bread. Add half of the pesto-chicken combination and prime with second piece of bread.


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