Artichoke and Pesto Chicken Salad Sandwich is a super easy recipe to meal prep ahead of time for quick and healthy lunches all week long!
Happy Monday! I hope you all had a great weekend and Easter. Our weekend plans originally involved a relaxing weekend up at the cabin, but after a reassessment of looming house projects, a house in needing of spring cleaning, and a good weather forecast in the cities, we made the painful grown-up decision to stay home and be productive.
It wasn’t all work, though. We got out for dinner and bowling on Friday night with another couple, watched the Wisconsin-Kentucky game with some friends on Saturday night, and spent time with family at church and brunch for Easter. That combined with a shiny clean house and a fixed window (thanks to Marc), I’d say it was a dang good weekend! I also took advantage of some extra time on Sunday afternoon to prep weekday lunches and make some lactation cookies. Yes, I said lactation cookies. Supposedly they help with a new mom’s milk supply, so I made a batch of these and put half in the freezer for me and am sending half to a new mama friend. I also tested a few (after googling “is it okay to eat lactation cookies while pregnant?”) out of curiosity/a need for cookies and they taste just like normal delicious cookies. The secret “lactation boosting” ingredient is Brewers Yeast, but other than that, the recipe is pretty much like any other cookie. Plus, they seem like they’ll be great to snack on when I’m beyond hungry and nursing.
But anyways! I think we’ve reached our quota for breastfeeding talk for the day.
So yes – weekday lunches! I’ve been doing a lot of quinoa and grain salads for lunch lately, and decided to switch things up and go the sandwich route this week. The problem with craving sandwiches and being pregnant is that lunchmeat is a no-no. I’m not really into store-bought chicken salad because it tends to be too mayo-heavy. So I did what I always do – I made my own.
Of course I couldn’t make just any ‘ol chicken salad. I wanted to put a little spring step in the chicken salad, so I added artichokes and pesto for this Artichoke and Pesto Chicken Salad Sandwich. I also cut back on the mayo and did halfsies with mayo and plain Greek yogurt. Especially with the oil from the pesto, I couldn’t tell any difference.
The thing I love about this recipe is that it is SO easy. I used my favorite trick to shred the chicken, using my Kitchen Aid mixer (tutorial here), which makes the recipe that much easier, and after you shred the chicken, all there is left is to add the pesto, mayo, yogurt, and artichokes. Lunch is served!
You could do so many things with this artichoke and pesto chicken salad. You could make a sandwich like I did, put it on top of some mixed greens, throw it in a wrap, grill it for a panini, or even put it on a flatbread with some mozzarella cheese. So many possibilities.
- 3 boneless skinless chicken breasts cooked
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 3 tablespoons pesto
- 8 ounces artichokes chopped
- Cook chicken breasts with your favorite method. I put mine in the oven at 350 for 20-25 minutes.
- Shred chicken.
- Combine mayonnaise, yogurt, and pesto.
- Toss chicken in mayonnaise mixture.
- Add artichokes, tossing to combine.
- Serve on a sandwich, a wrap, a salad, or however you please!