A fresh and fast pesto chicken salad made with rotisserie chicken, served on crusty bread — perfect for warm months when you don't want to turn on the oven.
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Adapted from a video by Brian Lagerstrom
30 Minute Meals That Start with a Rotisserie Chicken
Rotisserie chicken meat (picked)White and dark meat mixed from one whole bird650 g
Raw pine nuts40 g
Grated Parmesan cheese40 g
Olive oilAdd a bit more if needed to help the pesto blend40 g
Salt5 g
Fresh basil leaves40 g
MayonnaiseAuthor prefers Duke's brand160 g
Lemon juiceAbout half a lemon's worth15g g
Romaine or gem lettuce3-4 leaves
Ciabatta roll or similar sandwich breadToasted until slightly crisp1 loaf
Steps
1
Pick the meat from a whole rotisserie chicken. Dice the breast, roughly chop the shreddy thigh meat, then combine and chop everything together a couple more times.
2
In a food processor, blend the pine nuts, Parmesan, olive oil, salt, and basil into a rustic pesto paste, adding a bit more olive oil if it isn't blending smoothly.
3
Add the pesto to the bowl of chopped chicken, then stir in the mayonnaise and a little lemon juice to balance the richness without making it too sour.
4
Stir vigorously, mashing the chicken slightly so the salad has a unified, almost whipped texture with just a few chunky bits.
5
Toast the ciabatta roll until slightly crisp. Crush the lettuce ribs to flatten the leaves, then dress them lightly with salt, olive oil, and lemon juice.
6
Layer the dressed lettuce on the bottom half of the bread, then add a couple of generous scoops of the chicken salad.
7
Spread a layer of mayonnaise on the top half of the bread to act as glue, then close the sandwich.
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