Monday, March 2, 2009

Parmesan Chicken Salad Sandwiches

½ cup low-fat mayo
1 tbsp. lemon juice
2 tsp. chopped, fresh rosemary
2 tbsp. prepared pesto sauce
2-½ cups cooked, chopped chicken
¼ cup grated parmesan cheese
¼ cup thinly sliced green onions
salt and pepper, to taste
6 slices sourdough bread

To prepare dressing, in a small bowl, stir together mayo, lemon juice, rosemary, and pesto. Set aside. For salad, in a medium bowl, combine chicken, cheese, green onions, salt, and pepper. Combine with dressing and toss to coat. Sandwich can be served cold or toasted as a panini. It’s excellent either way.

Yields: 3 sandwiches

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