Chicken Salad, Pesto, and Grilled Zucchini Sandwich

Name: Chicken Salad, Pesto, and Grilled Zucchini Sandwich
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 2 cups (60 g) of tightly packed fresh basil leaves; 1/3 cup (40 g) toasted pine nuts; 1 garlic clove; 1 tablespoons (15 ml) nutritional yeast; Zest of 1 lemon; 3 tablespoon (45 ml) lemon juice; 3 tablespoon (45 ml) olive oil; 1/2 teaspoon (2.5 ml) of Windsor Himalayan pink salt; Pepper, to taste; 3 cups (510 g) of shredded cooked chicken; 1 cup (155 g) diced celery; 1/3 cup (40 g) finely chopped red onion; 1/3 cup (70 g) mayonnaise; 2 tablespoons (30 ml) olive oil; 2 zucchini, thinly sliced; 8 slices of bread of your choice; 2 cups (50 g) of arugula; Dijon mustard, with a flavor

If you like chicken salad sandwiches, you’re going to LOVE this version! The homemade pesto adds a burst of freshness, and the grilled zucchini gives it a lovely summery touch and even more flavor!

This is the kind of sandwich that’s just as perfect for lunch as it is for a picnic or a quick dinner. It’s hearty, full of flavor, and so much better than a sandwich you’d buy at the grocery store. A simple recipe… but one that really tastes like summer!

Servings: 4
Preparation time: 20 minutes
Cooking time: 5 minutes

See the recipe

Good to know

Store-bought roast chicken is a great way to save time. It makes this recipe even quicker to prepare.
Pesto will keep for a few days in the refrigerator. Save any leftovers to top pasta, pizza, or grilled vegetables.

Frequently asked questions

Yes, it can be prepared up to two days in advance. Store it in an airtight container in the refrigerator and assemble the sandwiches just before serving.

I prefer to use a good country loaf, sourdough or a baguette.

Yes! Pesto goes really well with almonds, pistachios or toasted pumpkin seeds.

Ingredients

Pesto

2 cups (60 g) of tightly packed fresh basil leaves
1/3 cup (40 g) toasted pine nuts
1 garlic clove
1 tablespoons (15 ml) nutritional yeast
Zest of 1 lemon
3 tablespoon (45 ml) lemon juice
3 tablespoon (45 ml) olive oil
1/2 teaspoon (2.5 ml) of Windsor Himalayan pink salt
Pepper, to taste

Chicken Salad

3 cups (510 g) of shredded cooked chicken
1 cup (155 g) diced celery
1/3 cup (40 g) finely chopped red onion
1/3 cup (70 g) mayonnaise

Assembly

2 tablespoons (30 ml) olive oil
2 zucchini, thinly sliced
8 slices of bread of your choice
2 cups (50 g) of arugula
Dijon mustard, with a flavor

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Preparation

Pesto

Place all the pesto ingredients in a narrow bowl. Using an immersion blender, blend until the mixture is semi-smooth.

Chicken Salad

In a large bowl, mix all the salad ingredients with half of the pesto. Add more pesto to taste.

Assembly

In a nonstick skillet, heat the oil over medium-high heat and cook the zucchini rounds for 4 to 5 minutes, turning them a few times, until they are golden brown. Let cool for a few minutes.
Spread mustard on the inside of the bread slices. Add a generous amount of chicken salad, grilled zucchini, and a generous amount of arugula. Season the sandwich filling with salt and pepper, then close the sandwiches. Enjoy!