Pesto & Sun-dried Tomato Chicken Salad Sandwiches

During the summer, I’m always looking for ways to beat the heat with cool, refreshing, and filling meals. This Pesto & Sun-dried Tomato Chicken Salad is the absolute perfect thing. It’s creamy, sweet, aromatic, and super refreshing thanks to the fresh basil. It’s also great to make in a big batch to just keep in the fridge for easy meals that require no cooking throughout the week! This is great in a sandwich, on a salad, wrapped in lettuce, etc.

This post is sponsored by Alpha Foods! If you haven’t heard of them, now you have! They make some of the MOST AMAZING frozen vegan products on the market, ranging from frozen burritos, tamales, pot pies, etc.- to chicken nuggets, and other vegan meats. And the quality is top notch. Even their frozen burritos when microwaved hold together, don’e explode, and the tortilla never gets that weird rubbery texture- plus they’re actually LOADED with filling.

You can find their products here https://alphaplantbased.com/, and I just want to give a huge thanks to Alpha for collaborating with me on this post and many more to come! I’m so excited to show y’all how easy it is to upgrade these frozen items into full blown meals.

Here’s what you’ll need to make the chicken salad (and sandwiches)-

  • 1 package Alpha Foods Grilled Chicken Strips 
  • ½ cup sundried tomatoes, chopped 
  • ½ cup fresh basil, chopped 
  • ¼ cup vegan parmesan cheese
  • ½-1 cup pesto vegenaise (we used follow your heart) 
  • Salt / black pepper / crushed red pepper to taste 
  • Bread / buns of your choosing 
  • Baby spinach 
  • Red onion 
  • Vegan mozzarella cheese slices 

You can use any toppings you’d like as far as a sandwich goes, and you can even throw this on a salad, put it in a lettuce leaf, in a collard wrap, on a tortilla, etc.!

And here’s how to make it!

  1. Cook your grilled chicken strips according to package instructions then place in a bowl in the fridge to cool completely. 
  2. In a bowl, add your chopped sundried tomatoes, basil, parmesan cheese, and your cooled chicken strips that you’ve chopped into bite sized pieces.  Season with salt / black pepper / crushed red pepper to taste. 
  3. Add in ¼ cup of the pesto vegenaise at first, and mix well.  Add more to your liking, but you want enough to where everything is sticking together.  Cover and place in the fridge until ready to use. 
  4. Toast up your bread of choice & melt some vegan mozzarella on both slices.  Add your spinach and red onion on the bottom, then a hefty scoop of your chicken salad on top, and close the sandwich up!  You can also add any other veggies you’d like.  Add a sandwich pick to hold it together and serve! 

Super easy, super delicious, and the perfect way to use their grilled chicken strips. 

Once again I want to give a big thank you to Alpha Foods for sponsoring this post and allowing me to create some really amazing recipes for you guys. You know I’m all about easy, accessible meals, and showing y’all how to dress up an inexpensive and easy to make frozen foods so exciting! Keep an eye out for more recipes using Alpha’s products, and make sure to check them out! And if you make this, make sure to tag us both on social media so we can see it! Love y’all with my cold little heart.

Also make sure to check out their instagram for weekly givebacks so you can win yourself some free product!

Pesto & Sun-dried Tomato Chicken Salad Sandwiches

These creamy pesto & sun-dried tomato chicken salad sandwiches are the perfect cool meal to beat this hot summer heat. And it's completely vegan!

Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

  • 1 package Alpha Foods Grilled Chicken Strips
  • ½ cup sundried tomatoes chopped
  • ½ cup fresh basil chopped
  • ¼ cup vegan parmesan cheese
  • ½-1 cup pesto vegenaise we used follow your heart
  • Salt / black pepper / crushed red pepper to taste
  • Bread / buns of your choosing
  • Baby spinach
  • Red onion
  • Vegan mozzarella cheese slices

Instructions

  1. Cook your grilled chicken strips according to package instructions then place in a bowl in the fridge to cool completely.
  2. In a bowl, add your chopped sundried tomatoes, basil, parmesan cheese, and your cooled chicken strips that you’ve chopped into bite sized pieces. Season with salt / black pepper / crushed red pepper to taste.
  3. Add in ¼ cup of the pesto vegenaise at first, and mix well. Add more to your liking, but you want enough to where everything is sticking together. Cover and place in the fridge until ready to use.
  4. Toast up your bread of choice & melt some vegan mozzarella on both slices. Add your spinach and red onion on the bottom, then a hefty scoop of your chicken salad on top, and close the sandwich up! You can also add any other veggies you’d like. Add a sandwich pick to hold it together and serve!

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