Pesto chicken sandwich


I recently had a lovely chicken sandwich. Strips of chicken covered in pesto on fluffy white bread. It was good, but it was a little heavy. So I came home and devised a new sandwich. Same theory, chicken strips and pesto but a little lighter. My partner D came home and took a bite and asked me ‘oooh is this an Ottolenghi recipe?’. Any time I make a recipe from one of Ottolenghis books, D says it’s the nicest thing and that he could eat it forever. So when he thought my chicken was from one of his books, I was mightily pleased with myself.

If you have left over chicken from a roast then this is a great way to use that up. If not, then all that needs to be done is boil a few chicken breasts until cooked through and tender (don’t over boil). Then tear into shreds.



  • 2 chicken breasts or a bowl of left over shredded chicken from a roast
  • 1 tbsp pine nuts
  • 50 g of rocket leaves (2 handfuls)
  • 3 tbsp Green Pesto
  • 3 tbsp greek yogurt
  • fresh slices of white bread or sourdough


To cook the chicken, place in boiling water and cook for roughly 20 minutes, depending on the size of the chicken pieces. If you are not sure if they are cooked through, take one out of the water and cut through the middle, if still pink, return to the water for a few more minutes. Once cooked through, drain and leave to cool.

Meanwhile, toast the pine nuts in a dry pan for a minute just to brown slightly.

To make the dressing, mix the yogurt and pesto in a large bowl. Add in the pine nuts.

When the chicken is cool, tear apart with your hands or use two forks to shred it. Add the chicken into the dressing bowl and throw in the rocket and mix.

Spoon onto slices of bread, either eat as an open sandwich or top with an extra slice of bread.

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