Prep 10 mins
Cook 0 mins
From Cooking Light. You can prepare the chicken salad the night before. You can also substitute baguettes for focaccia if you would like.
- 1⁄2 cup low-fat mayonnaise
- 1⁄3 cup plain fat-free yogurt
- 1⁄3 cup pesto sauce
- 1 1⁄2 tablespoons fresh lemon juice
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 4 cups cubed rotisserie- cooked boneless skinless chicken breasts
- 1 cup diced celery
- walnuts, to your taste
- 1 (1 lb) focaccia bread, cut in half horizontally, toasted, and cut into 20 slices
- 1 (12 ounce) bottled roasted red peppers, drained & chopped
- 10 romaine lettuce leaves
- Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery and walnuts.
- Spread 1/2°C of salad onto each of 10 bread slices. Top each serving with about 2 tablespoons bell pepper, 1 lettuce leaf, and one bread slice.
I made a batch of Recipe #53526 for this and I am so glad I did! I used some rotisserie chicken, which made it so easy. This was terrific on a homemade bun. I had it with/without walnuts and it was equally good. Thanks for posting, JackieMarie. Roxygirl
This chicken salad is amazing!! I absolutely loved everything about it ~ the crunch of the nuts and celery and the flavor of the pesto sauce. We served these on garlic and asiago cheese focaccia rolls (but I did go for a second serving and ate it without the roll - delicious also!!) Definitely one of my top 10 favorite recipes that I've tried from Zaar. Thanks Jackie!
We've been on a big chicken salad kick lately, and this made a very nice lunch yesterday. I really enjoyed the pesto/roasted red pepper combination. I had to make it full fat with regular mayo and Greek yogurt, because that's what I had on hand. I couldn't find any focaccia bread that appealed to me at the bakery, so I opted for a big fat loaf of Italian bread (squishy and crusty all at the same time, I couldn't pass it up). There were walnuts listed in the instructions but not in the ingredient list, so those were left out. To be honest, I would've left them out anyhow, because I don't care for nuts all that much, especially not in savory foods. I might have only awarded this four and a half stars because I found this to be a teensy bit bland for me, but half-stars aren't allowed and I didn't feel that it deserved only four stars for that (I think it's because all the other chicken salad recipes I've tried lately have had some spicy element which was missing here). Easy fix, though -- next time I make this, I'll just add some pepperoncini or banana peppers to my sandwich. I think this would be a lovely addition to a bridal shower meal, or great with a pot of homemade minestrone soup. Thanks for posting!