Greek Yogurt Pesto Chicken Sandwich

Sometimes you just need a good sandwich, and this Greek yogurt pesto chicken sandwich hits the spot. It’s not too heavy but still nice and creamy, perfect for a weekend lunch. Speaking of the weekend…how is your Labor Day weekend going so far?! I hope everyone is having a fun-filled and/or relaxing weekend. I’ve been spending this weekend going to the farmers market , doing some recipe testing, and hanging out with chickens and the house cat.

The chickens (Lemon and Lime) are afraid of about just everything…but not Cohen (the cat). Its pretty fun watching Lemon and Lime give Cohen a serious stare down whenever he’s roaming around the backyard. Cohen does his best to avoid them, but the chickens like to give him a hard time!

This recipe was pretty easy to bring together. I had a couple of leftover chicken breast and some yogurt I wanted to get rid of. My goal this week was to use up my leftovers before restocking the fridge. It’s hard for me not to want to buy a new suite of ingredients to experiment with, but I end up with a ton of vegetables and fruit that need to be used ASAP.

This Greek yogurt pesto chicken sandwich ended up being a really simple but delicious meal that took no time to bring together. It pairs nicely with a pumpkin spice latte which are FINALLY back! Yasss…Fall…sweater weather…cloudy mornings…the best.

Print Recipe

Greek Yogurt Pesto Chicken Sandwich

Super easy and fun to put together! I mainly used what I had in my fridge but feel free to add vegetables and other ingredients to this sandwich as well.

Prep Time

10 minutes

Cook Time

35 minutes

Servings

3-4 servings

Ingredients

Main Ingredients

• 1 baguette or favorite bread
• 2 cooked chicken breast, shredded
• 1/3 cup Greek yogurt
• 1/3 cup pesto store-bought or homemade
• handful fresh green beans
• 2-3 tbsp balsamic vinegar
• zest of 1 lemon
• salt and pepper to taste

Homemade Pesto

• 2 cups fresh basil
• 2-3 garlic cloves
• 1/4 cup toasted walnuts
• 1/4-1/2 cup olive oil, depends on desired consistency
• 1/3-1/2 cup freshly grated Parmesan cheese
• salt and peppr to taste

Prep Time 10 minutes Cook Time 35 minutes Servings 3-4 servings Ingredients Main Ingredients 1 baguette or favorite bread 2 cooked chicken breast, shredded 1/3 cup Greek yogurt 1/3 cup pesto store-bought or homemade handful fresh green beans 2-3 tbsp balsamic vinegar zest of 1 lemon salt and pepper to taste Homemade Pesto 2 cups fresh basil 2-3 garlic cloves 1/4 cup toasted walnuts 1/4-1/2 cup olive oil, depends on desired consistency 1/3-1/2 cup freshly grated Parmesan cheese salt and peppr to taste

Instructions

1. If you don't have leftover cooked chicken, preheat the oven to 375. Lay a couple of chicken breast on a baking sheet and season with salt and pepper. Cook for 20-30 minutes, depending on oven. Let cool and shred.
2. Turn down oven to 350 degrees. Spread walnuts on a baking sheet and roast for 5-10 minutes. Remove from and oven and leave to cool. Put the pesto ingredients in a food processor and slowly drizzle olive oil until you get the consistency you prefer.
3. Place green beans in a pot of boiling water for about 5 minutes and then place immediately into an ice bath to stop the cooking. Cut the beans in half lengthwise and put into a bowl to toss with balsamic vinegar and a about a teaspoon of lemon zest.
4. Put the shredded chicken, yogurt, pesto and remaining lemon zest in a bowl and combine. Cut baguette and fill with the chicken mixture and top with green beans and enjoy!

Recipe Notes

Feel free to use more or less of the pesto, its just what I had left and I wanted to use it up. Sandwich toppings are endless, you could add some cheese, arugula for some bite, basically anything. I just used what I had on hand but use your creativity!