PESTO CHICKEN SALAD SANDWICHES
Source of Recipe
WW
Recipe Introduction
SERVES: 10
WW POINTS PER SERVING: 9
List of Ingredients
1/2 cup Kraft Light Mayonnaise
1/3 cup plain fat-free yogurt
1/3 cup pesto
1 1/2 Tbsp fresh lemon juice
4 cup cooked chicken breast
1 cup celery
1/3 cup walnut halves
12 oz jar Roasted red pepper
7 oz romaine lettuce
1 pound French Bread, sliced into 20 slices, or 10 french rolls
Recipe
Combine first six ingredients, stir with whisk. Stir in chicken, celery and walnuts. Spread 1/2 cup onto each bread slice. Top with 2 tblsps bell pepper, 1 lettuce and 1 slice bread.
Here's the recipe I use for Pesto... it's not quite as rich as what you'd buy in the store, but for 2 points for 1/4 cup, I certainly can't complain! I love to use it on panini sandwiches (grilled chicken, mozzarella, roasted red peppers & pesto sauce).
Ingredients
2 Tbsp pine nuts
2 cup basil, leaves, fresh
1/2 cup reduced-sodium chicken broth
1/4 cup grated Parmesan cheese
1 Tbsp olive oil
2 medium garlic clove(s), peeled
1/2 tsp table salt
Instructions
1. Place pine nuts in a small skillet and set pan over medium heat. Cook until nuts are golden, shaking pan frequently to prevent burning, about 3 minutes. Transfer nuts to a plate to cool.
2. In a blender or food processor, combine nuts, basil, broth, cheese, oil, garlic and salt; process until smooth and thick. Yields about 1/4 cup per serving.
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