Easy dish, quite yummy, great for a crowd, but not necessarily the best chicken salad I'd ever had. The pesto made it a bit more rustic, and while the roasted red bell peppers didn't really shine, it was a nice addition. Stemmed from Cooking Light's cookbook Comfort Food, this could be a go-to for a quick lunch, or even for a picnic. What was nice was the partial mayo and yogurt for the overall binding sauce for the chicken salad itself, which conveyed lighter calories, and still garnered a yummy sandwich.
- 1/2 cup reduced-fat mayonnaise
- 1/3 cup plain fat-free yogurt
- 1/3 cup commercial pesto
- 1 1/2 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 cups cubed skinless, boneless rotisserie chicken breast
- 1 cup diced celery
- 1/3 cup chopped walnuts, toasted
- 1 focaccia bread, cut horizontally
- 1 (12oz) bottle roasted red bell peppers, drained and chopped
- 12 romain lettuce leaves
- Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery, and walnuts.
- Spread chicken salad on bread. Top with red bell peppers and lettuce.
Yields: 6-8 servings