When you’re craving something fresh, flavorful, and easy to make, these pesto chicken salad sandwiches hit the spot. Creamy chicken salad gets a delicious upgrade with vibrant pesto, lemon juice, and layered with juicy tomatoes, crisp lettuce, and thinly sliced red onion for the perfect combo of texture and flavor.
This recipe is inspired by my recent visit to Rosemont in the Elizabeth Neighborhood of Charlotte. Make sure to check out our reel of everything we ordered by clicking here! I’ve been craving their version of this pesto chicken salad sandwich, so I just knew I needed to make my own version at home.
The pesto adds so much flavor without requiring a long list of ingredients. Its bright, herby taste pairs flawlessly with the creamy chicken salad. Be sure when assembling your sandwich to add the tomato for a touch of sweetness, red onion for a little bite, and the lettuce for a refreshing crunch.
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INGREDIENTS FOR PESTO CHICKEN SALAD SANDWICHES:
MAKING THE PESTO CHICKEN SALAD:
- Springer Mountain Farms Chicken Breasts
- Mayonnaise
- Basil Pesto
- Shaved Parmesan
- Green Onions
- Fresh Lemon Juice
- Salt + Pepper
TO MAKE INTO SANDWICHES:
- Sourdough Bread
- Mayonnaise
- Butter Lettuce
- Tomatoes
- Red Onion
These sandwiches are incredibly versatile too. They’re a great option for a quick lunch at home, an easy picnic, or casual get-together with tea. Not to mention, the chicken salad is a great meal-prep option for busy weekdays. Serve them with your favorite bread (mine is sourdough), on lettuce leaves for a lighter meal, or on a soft croissant for a slightly more indulgent version.
TIPS AND PRO-MOVES:
What makes these sandwiches especially great is how satisfying they are without feeling heavy. The chicken salad is hearty and flavorful, while the fresh veggies balance everything out. It’s one of those simple recipes that feels a little more special than an everyday sandwich. You all know how much I LOVE sandwiches.
TEXTURE: Whenever I make chicken salad, I always use my stand-mixer with the flat paddle attachment for shredding. It only takes a few minutes and the end result is so, so good. Simply turn it on slow speed for 3 – 4 minutes and allow the mixer to do all the work while you prep the remaining ingredients.
PESTO: While you can certainly make your own, my absolute favorite store bought pesto is from Costco. I actually store it in my freezer and whenever I need some, I thaw it on the counter for about 15 minutes (until it’s slightly softened) and spoon out what I need. Then I pop it back in the freezer for later. It’s seriously the best tasting pesto I’ve ever found on the market.
CHICKEN: I always opt for Springer Mountain Farms. They are raised right here in the Blue Ridge Mountains with no antibiotics, American Humane Certified, and honestly have the best quality and flavor.
TOPPINGS: While I did mimic what Rosemont adds to their sandwich, it was a no brainer because seriously… it was such a good combo. The tomato, onion, and lettuce go great. Other options I’d consider are some micro greens, sprouts, or thinly sliced radish for extra crunch. Oooh, and if you wanna get really fancy, maybe a couple slices of crispy bacon.
BREAD: In my opinion, it’s gotta be toasted. This provides an extra layer of texture that is needed with chicken salad. This is why I prefer sliced sourdough so I can toast it to my desired crispiness.
Whether you’re packing your lunch, feeding the family, or looking for an easy recipe to serve your friends, these pesto chicken salad sandwiches are sure to become a favorite. These are definitely not your average chicken salad sandwiches. You’re welcome. 🙂
MORE SANDWICHES YOU’LL LOVE:
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Avocado Chicken Salad Pinwheels
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VIEW ALL RECIPES BY CLICKING HERE!
Super Flavorful Pesto Chicken Salad Sandwiches
Ingredients
MAKING THE PESTO CHICKEN SALAD:
- 2 Boneless Skinless Chicken Breasts, (a little over 1 pound)
- 2/3 cup Mayonnaise, (or more to taste)
- 1/2 cup Basil Pesto
- 1/2 cup Shaved Parmesan
- 3 Green Onions, chopped
- Squeeze of Fresh Lemon Juice, (about 1 tbsp.)
- Salt + Black Pepper, to taste
TO MAKE INTO SANDWICHES:
- Sliced Sourdough Bread, toasted
- Mayonnaise
- Lettuce
- Sliced Tomatoes
- Thinly Sliced Red Onion
Instructions
- Poach the chicken and allow to slightly cool. Shred manually or use a stand-mixer to shred.
- To a large bowl, add all ingredients for the pesto chicken salad and mix until well combined. Taste, and adjust salt + pepper per personal preference. Set in the refrigerator in a covered container until you’re ready to assemble the sandwiches.
- To make into sandwiches, serve over toasted bread with a layer of mayonnaise and then top with lettuce, tomatoes, and red onion. Enjoy immediately.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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