The Pioneer Woman Tasty Kitchen
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Pesto Chicken Salad Sandwiches

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Prep:

Cook:

Level: Easy

System:

6

Description

Pesto chicken salad sandwiches with sun-dried tomato bits.

Ingredients

  • 1-½ pound Boneless, Skinless Chicken Breast Strips Or Tenders
  • ¼ cups Basil Pesto
  • 1 cup Shredded Or Grated Parmesan Cheese
  • ¾ cups Sun Dried Tomato Bits, Julienned
  • 1 teaspoon Black Pepper
  • 1 teaspoon Garlic Salt
  • 6 whole Buns, Pita Or Bread

Preparation

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.

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