Pesto Chicken Salad Sammie

Plate made by Heath Ceramics.

I’m constantly always trying to find a way to use rotisserie chicken, and this time, I decided to make a a Pesto Chicken Salad that goes well in a sandwich (or even on crackers for a quick snack). I use my stand mixer to further break up the shredded chicken because it’s easier to spread, but feel free to keep it in the texture you prefer. There’s literally no cooking needed, and it even gets better the next day when the flavors mix in!

Ingredients:

• 1 rotisserie chicken, skin removed and shredded

• 1 stalk of celery, finely chopped

• 1/2 cup chopped onion

• 2 garlic gloves, grated

• 1 cup mayo (if you have Kewpie, use it!)

• 2 tablespoons pesto

• 1 tablespoon dijon mustard

• 3/4 teaspoon kosher salt

• 3/4 teaspoon black pepper

• 2 teaspoons chopped fresh dill

• Dijon mustard

• Slices of white bread

• Microgreens (optional, for garnish)

Steps:

1. In a stand mixer with the paddle attachment, add your shredded chicken to the bowl and turn the mixer on medium until the chicken shreds to your desired texture.

2. Add in the rest of the ingredients and mix manually with a rubber spatula. Taste and adjust seasoning with more S&P.

3. This salad is great as a sandwich. Spread dijon mustard on 2 slices of bread, spoon over the chicken salad, and add some microgreens or lettuce.

4. Bring this to park, beach, or on a roadtrip!