Chicken Pesto Sandwich (meatless)
Portion Size: 1 Sandwich
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ½ cup nonfat Greek yogurt | For vegan: use vegan yogurt |
| 1/2 cup olive oil | |
| 2 cups fresh basil leaves | Washed, and trimmed |
| 3 cloves garlic | Washed and peeled |
| ¼ cup pine nuts. | |
| 1/3 cup Parmesan cheese | For vegan: use vegan Parmesan cheese |
| ½ teaspoon salt | |
| 2 cups chopped arugula or other greens | Washed, trimmed and chopped |
| 1 cup sliced tomato | Washed, trimmed and sliced thin |
| 8 oz. shredded low-fat Mozzarella | For vegan: use vegan Mozzarella cheese |
| 1 lb. sliced thin meatless grilled chicken strips | |
| 8 Baguette rolls or any type of bread to serve on. | For vegan: use vegan bread. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a food processor, combine yogurt, oil, basil, garlic, pine nuts, salt and Parmesan cheese. Blend until smooth. | |
| 2 | In a large bowl combine chicken and pesto. Chill until ready to serve. | |
| 3 | Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture. Serve immediately. |
