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+ servings
pesto chicken salad sandwiches stacked up on a cutting board

Pesto Chicken Salad Sandwiches

Pesto Chicken Salad Sandwiches are slices of fluffy, whole wheat potato bread filled with a creamy no mayo pesto chicken salad and plenty of veggies!

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Assemble the chicken salad and sandwiches:

  • Place the shredded chicken in a large bowl and season with salt and pepper, to taste. Add 1/4 cup of the pesto sauce and 2 tablespoons of the Greek yogurt and stir to combine. Add up to 1-2 more tablespoons of the Greek yogurt for added creaminess if desired. Taste and adjust the seasoning as necessary.
  • Place lettuce on (4) slices of bread, followed by half a cup of the chicken salad. Top with tomato and avocado if desired, and top with the other (4) remaining slices of the bread.
  • Serve and enjoy!


  • *I'm not a fan of mayo so I like to use Greek yogurt to add creaminess to the pesto chicken salad. I used 2 tablespoons, but it you'd like it even creamier, add up to 1-2 tablespoons more. Mayo may be substituted for the Greek yogurt.
  • Store leftover pesto chicken salad in the refrigerator for up to 5 days.


Calories: 399kcal, Carbohydrates: 40g, Protein: 29g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 54mg, Sodium: 508mg, Potassium: 760mg, Fiber: 5g, Sugar: 11g, Vitamin A: 414IU, Calcium: 196mg, Iron: 3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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