Chicken Pesto Sandwich

Ingredients

• Chicken breast

  Broilers or fryers, meat only, cooked, stewed

  2 cup, chopped or diced or 280g

• Salt

  Table

  1 dash or 0.4g

• Baguette

  Organic, Multigrain - Kirkland Signature

  1 loaf or 306g

• Nonfat greek yogurt

  Nonfat, plain

  ¼ cup or 60g

• Arugula

  Raw

  2 cup or 40g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Mozzarella cheese

  Part skim milk

  8 oz or 227g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Garlic

  Raw

  3 clove or 9g

• Pine nuts

  Nuts, dried

  3 tbsp or 25g

• Parmesan cheese

  Low sodium

  ⅓ cup, grated or 33g

• Salt

  Table

  1 dash or 0.4g

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

Directions

1. To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
2. In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste. Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.

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