Chicken Salad, Pesto, and Grilled Zucchini Sandwich
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
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
NEW!
The cutting board
Handcrafted in Canada from beautiful cherry wood, this sturdy and elegant board is a true joy to use every day. Each board is unique and develops a richer colour over time.
It transitions seamlessly from the kitchen to the dining table for serving, sharing, gathering and cooking, day after day.
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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!
