Chicken Salad Sandwiches With Walnut-Dill Pesto Recipe

Name: Chicken Salad Sandwiches With Walnut-Dill Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red onion, halved and thinly sliced; Finely grated zest and juice of 1 lemon; 1 teaspoon sugar; Kosher salt and freshly ground pepper; 1 small bunch dill, leaves and tender stems (about 1 cup); 1/4 cup walnuts; 1 small clove garlic; 1/3 cup extra-virgin olive oil, plus more for drizzling; 1 2 1/2 -pound rotisserie chicken, skin removed and meat shredded; 2 tomatoes, sliced; 1/2 head Boston lettuce, leaves separated; 8 thick slices country white bread, lightly toasted; Potato chips, for serving (optional)

Servings: persons

1 small red onion, halved and thinly sliced
Finely grated zest and juice of 1 lemon
1 teaspoon sugar
Kosher salt and freshly ground pepper
1 small bunch dill, leaves and tender stems (about 1 cup)
1/4 cup walnuts
1 small clove garlic
1/3 cup extra-virgin olive oil, plus more for drizzling
1 2 1/2 -pound rotisserie chicken, skin removed and meat shredded
2 tomatoes, sliced
1/2 head Boston lettuce, leaves separated
8 thick slices country white bread, lightly toasted
Potato chips, for serving (optional)

1
Combine the onion, lemon juice, sugar, 1/4 cup water, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; set aside.
2
Put the dill, walnuts and garlic in a food processor and pulse until coarsely chopped.
3
With the motor running, slowly add the olive oil until the mixture comes together, scraping down the sides of the processor as needed.
4
Transfer the dill pesto to a large bowl and stir in the lemon zest and 1/2 teaspoon each salt and pepper.
5
Add the chicken and toss to coat.
6
Drain the onion and squeeze dry.
7
Drizzle the tomatoes with olive oil and season with salt and pepper.
8
Divide the lettuce and tomatoes among 4 pieces of bread; top each with some chicken salad, onion and another piece of bread.
9
Serve with chips.
10
Per serving: Calories 769; Fat 44 g (Saturated 10 g); Cholesterol 170 mg; Sodium 1,564 mg; Carbohydrate 45 g; Fiber 3 g; Protein 50 g
11
Photograph by Antonis Achilleos

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 small red onion, halved and thinly sliced, Finely grated zest and juice of 1 lemon, 1 teaspoon sugar, Kosher salt and freshly ground pepper, and more.

Yes, Chicken Salad Sandwiches With Walnut-Dill Pesto falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Salad Sandwiches With Walnut-Dill Pesto

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