Go Back
Print

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!