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Pesto Chicken Salad Sandwich

Jenna Edmiston
Course Main
Servings 3 servings


  • 2 cups cooked chicken shredded
  • 1/4 cup high-quality mayo
  • 3 tablespoons pesto
  • salt and pepper to taste


  • In a large bowl combine all ingredients.
  • Place in air-tight container and refrigerate for at least 1 hour.
  • Serve on toasted bread of your choice or croissant.