Maybe it's because I'm Italian, but there's just something innately...amazing about pesto. I love the contrast of the basil and the cream and cheese. And just a hint of pine nuts. I enjoy making my own pesto, especially when it comes to pasta. Pesto is amazing paired with ravioli or gnocchi.
But if I'm making a meal that requires something more...spreadable...I typically use Buitoni Reduced Fat Pesto. It worked perfectly in this chicken pesto salad. I got a seal of approval from some friends who sampled the chicken in a sandwich. It puts a twist on the classic chicken salad sandwich. Confession: this is totally a Weight Watchers recipe...thank you, WW! Enjoy!
Ingredients
2 tsp reduced fat mayonnaise
2 tsp plain fat-free Greek yogurt
4 oz skinless, boneless chicken breast
2 tbsp roasted red peppers
2 Nature's Own Sandwich Rounds (Whole Wheat)
1 cup(s) spinach leaves
1 medium tomato, sliced
1. Cut chicken breast into cubes and cook.
2. In a medium bowl, stir together pesto, mayonnaise and Greek yogurt until well blended.
3. Stir in chicken and peppers; toss until coated.
4. Top a slice of each of the sandwich rounds with 1/2 cup spinach, half of tomato slices and 2/3 cup chicken salad. Top with remaining half of the sandwich round.
Points Plus value: 7 (1 Sandwich; recipe makes 2)
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