2 servings Servings
20 Minutes

Walnut Kale Pesto Chicken Salad Sandwich

With: Jewish

Ingredients

  • 4 slices of oroweat Jewish Rye bread
  • 8 oz. skinless chicken breast meat, cooked and shredded
  • 2 thick slices ripe tomato
  • 1 cup kale leaves, torn and de-stemmed
  • ½ cup fresh basil
  • ¼ tsp. sea salt
  • 1 tsp. lemon juice
  • 2 tbsp. extra-virgin olive oil
  • 1 clove garlic
  • ¼ cup reduced-fat Parmesan cheese
  • 2 tbsp. crushed walnuts
  • 1 tbsp. water (optional)

Instructions

  1. In a food processor, combine kale leaves, basil, salt, lemon juice, garlic, parmesan cheese, and walnuts. Process until combined.
  2. Next, slowly stream in olive oil while food processor is on. Add 1 tbsp. of water if pesto is too thick.
  3. Toss chicken with 3 tbsp. of the pesto. You will have some pesto leftover, and this can keep for a few days in the fridge.
  4. To assemble one sandwich, layer one slice of tomato on bottom half of bread.
  5. Add ½ of the pesto-chicken mixture, and top with second piece of bread.
  • 4 slices of oroweat Jewish Rye bread Jewish
  • 8 oz. skinless chicken breast meat, cooked and shredded
  • 2 thick slices ripe tomato
  • 1 cup kale leaves, torn and de-stemmed
  • ½ cup fresh basil
  • ¼ tsp. sea salt
  • 1 tsp. lemon juice
  • 2 tbsp. extra-virgin olive oil
  • 1 clove garlic
  • ¼ cup reduced-fat Parmesan cheese
  • 2 tbsp. crushed walnuts
  • 1 tbsp. water (optional)
  1. In a food processor, combine kale leaves, basil, salt, lemon juice, garlic, parmesan cheese, and walnuts. Process until combined.
  2. Next, slowly stream in olive oil while food processor is on. Add 1 tbsp. of water if pesto is too thick.
  3. Toss chicken with 3 tbsp. of the pesto. You will have some pesto leftover, and this can keep for a few days in the fridge.
  4. To assemble one sandwich, layer one slice of tomato on bottom half of bread.
  5. Add ½ of the pesto-chicken mixture, and top with second piece of bread.