Pesto Chicken Salad Sandwich

Name: Pesto Chicken Salad Sandwich (5 Ingredients)
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 cups rotisserie chicken, shredded; 2 tbsp classic pesto; 1 tbsp extra virgin olive oil; 1 cup celery, finely chopped; 1/4 cup non-fat Greek yogurt; 2 slices sourdough bread, for serving; Potato chips, for serving; Spinach, for serving

This pesto chicken salad sandwich combines shredded rotisserie chicken with Greek yogurt and fresh pesto for a creamy, protein-packed lunch that comes together in under 10 minutes. It's ideal for meal prep or quick weekday sandwiches.

🌍American 🏷️Pesto chicken salad 🏷️Chicken salad 🏷️Sandwich 🏷️Quick lunch Meal prep

🏷️

🏷️High-protein

-0:00

thecleaneatingcoupleonTikTok

Total

10 min

Servings

2

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by thecleaneatingcouple

-0:00

thecleaneatingcoupleonTikTok

Ingredients

3 cups rotisserie chicken, shredded
2 tbsp classic pesto
1 tbsp extra virgin olive oil
1 cup celery, finely chopped
1/4 cup non-fat Greek yogurt
2 slices sourdough bread, for servingoptional
Potato chips, for servingoptional
Spinach, for servingoptional

8 Ingredients

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Instructions

1
In a large mixing bowl, add the shredded rotisserie chicken.
2
Add the pesto, extra virgin olive oil, chopped celery, and non-fat Greek yogurt to the bowl.
3
Stir everything together until the chicken is evenly coated and all ingredients are well combined.
4
To make a sandwich, toast two slices of your favorite bread.
5
Spoon a generous amount of the pesto chicken salad onto one slice of bread, then top with the second slice.
6
Slice the sandwich in half and serve immediately, optionally with potato chips.

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Tips & Notes

Pro tips

Use cooled rotisserie chicken to prevent the Greek yogurt from breaking down or becoming watery when mixed.
Finely chop the celery to distribute it evenly throughout and avoid large chunks that overpower bites.
Taste and adjust pesto level before serving — add more pesto in small increments as its flavor is concentrated.
For best texture, assemble sandwiches no more than 30 minutes before eating to keep bread from absorbing excess moisture.

Substitutions

Pesto → sun-dried tomato paste or Italian herb mayo (changes flavor profile)
Rotisserie chicken → canned or poached chicken breast (adjusts texture and flavor slightly)
Greek yogurt → avocado or cottage cheese (creamy base alternative)
Sourdough bread → whole wheat, ciabatta, or lettuce wraps (bread choice optional)

Storage & make-ahead

Store the chicken salad in an airtight container in the refrigerator for up to 3 days; do not freeze. Assemble sandwiches just before serving to prevent sogginess.

Common Questions

Can I make this ahead of time?

Yes. Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Assemble the sandwich just before serving to prevent the bread from getting soggy.

What can I substitute for Greek yogurt?

You can use regular Greek yogurt (full-fat or low-fat), or replace it with 3 tablespoons of mayo for a richer version, though this reduces the protein content.

Can I use fresh pesto instead of jarred?

Yes, homemade or fresh pesto works well. Use the same amount (2 tablespoons) or adjust to taste, as fresh pesto can vary in intensity.

Is this recipe gluten-free?

The chicken salad itself is naturally gluten-free, but the sourdough bread contains gluten. Swap it for gluten-free bread to make the full sandwich gluten-free.

How do I prevent the salad from being watery?

Make sure the rotisserie chicken is fully cooled before shredding, and drain any excess moisture. Chop the celery finely and don't over-mix the salad.