Lettuce, tomato, and avocado or your favorite veggies
Instructions
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!
Notes
*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.