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A pesto chicken salad sandwich cut in half and stacked on a cutting board.
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Pesto Chicken Salad Sandwiches

A healthy, light version of chicken salad gets a big flavor boost from pesto.
Prep Time10 mins
Total Time10 mins
Servings: 4 servings


  • 1 store bought rotisserie chicken
  • 1/2 cup non-fat plain Greek Yogurt
  • 1/2 cup light or regular mayonnaise
  • 3 tablespoons pesto
  • 1 celery rib diced
  • 1/3 cup finely diced red onion
  • 1 lemon zested and juiced
  • Salt and fresh ground black pepper to taste
  • 4 sandwich rolls or 4 wraps
  • 4 slices of cheese I used Muenster
  • Baby spinach or arugula
  • 1 large tomato sliced


  • Remove and discard the skin from the breast portion of the rotisserie chicken. Pull the white breast meat from the chicken to a cutting board and use your hands to shred it. You should have approximately 2-1/2 to 3 cups shredded chicken. If there is more, reserve it and the dark meat for another purpose.
  • In a large mixing bowl combine Greek yogurt, mayonnaise, pesto, celery, red onion, lemon juice and zest, salt and pepper. Add shredded chicken and mix until well combined.
  • Serve on sandwich rolls or wraps with cheese, sliced tomato, and greens.