Chicken Salad Pesto Sandwiches

Basil is high in vitamin K, which is known for its anti-inflammatory effects; adding a sweet flavor and crunch to these chicken salad pesto sandwiches.

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  • 2 lb boneless, skinless chicken breasts
  • 1/2 cup finely chopped fresh basil
  • 1/4 cup raw unsalted walnuts
  • 1 garlic clove
  • 1/4 cup olive oil
  • 1/4 cup finely chopped red onion
  • Juice of 1 lemon
  • 1/4 tsp fresh lemon zest
  • salt and fresh ground black pepper, to taste
  • 1 tsp balsamic vinegar
  • 8 slices of whole-grain bread
  • 1/2 head romaine lettuce


  1. In a medium saucepan, poach boneless, skinless chicken breasts with a pinch of sea salt and enough water to cover chicken. Bring to a boil then reduce to a simmer and cook, covered, until chicken is no longer pink inside, about 10 minutes.Remove from heat, then drain water and shred chicken using a fork; set aside.
  2. In a food processor, combine finely chopped fresh basil, raw unsalted walnuts and garlic clove; pulse until finely chopped. With the motor running, slowly add 1/4 cup olive oil; pulse until well combined.
  3. Transfer pesto to a large mixing bowl; add shredded chicken, 1/4 cup finely chopped red onion, juice of lemon, fresh lemon zest, salt and fresh ground black
  4. pepper, to taste. Add balsamic vinegar. Mix well to combine.
  5. Toast whole-grain bread. Arrange 4 bread slices on a work surface. Top each slice with chicken salad mixture. Divide romaine lettuce, chopped, optional, over top. Sandwich with remaining 4 slices of bread.

Nutrition Information

  • Calories 0
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g