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Pesto chicken salad sandwiches with sun-dried tomato bits.
Place the chicken breast strips in a pot covered with water and boil it for about ten minutes or until it’s cooked. Drain off the water, allow chicken to cool and shred it with your hands or a knife. It’s much easier to do with your hands.
Add shredded chicken to a bowl with pesto, Parmesan cheese, sun-dried tomatoes, black pepper and garlic salt. Mix well.
Serve warm or cold on toasted buns or your carb of choice. I prefer it warm on a toasted bun.
Servings could vary depending on your bun sizes.
Still have holiday leftovers lingering around the fridge? Put them to good use in these waffle sandwiches stuffed with leftover cranberry sauce, turkey, cream cheese and arugula. Like a Thanksgiving Monte Cristo!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!