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Grilled Pesto Chicken Sandwich

Loaded with big flavors, this grilled cheese is a rib sticker! Our recipe uses non-dairy cheese, which has zero cholesterol, trans fat or lactose. Layered with chicken, tomato, spinach and walnut pesto, it’s nutritious and tummy-filling.

Makes 1 serving. Total preparation time: 7 minutes.

Preparation

1. Spread 1/2 tablespoon Walnut Pesto on each slice of bread and add tomato and baby greens.

2. Sprinkle hot sauce on chicken and top with rice cheese and bread.

3. Grill in a pan, or cook in panini press or toaster oven for 3 minutes. If cooking in a pan, spray with PAM cooking oil spray and grill on medium-low heat for 3 minutes on each side.


Per serving: 303 calories, 9g total fat, 2g saturated fat, 35mg cholesterol, 324mg sodium, 371mg potassium, 35g total carbohydrate, 7g dietary fiber, 25g protein

Ingredients

2 ounces diced or sliced chicken breast or veggie chicken, cooked

2 slices sprouted grain bread or English muffin
2 slices tomato
1 tablespoon Walnut Pesto (recipe in Sauces section)
1⁄2 cup baby greens
1 tablespoon shredded non-dairy rice, almond or soy cheese, or low-fat mozzarella
1⁄4 teaspoon hot sauce

We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:

Buy roasted chicken breast and prepared pesto. Spread sprouted grain bread with prepared pesto, diced roasted chicken, baby greens, hot sauce and tomato. Then grill or press on skillet. Serve warm. Enjoy!

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