Dairy-Free Chicken Pesto Sandwich
Elevate your lunch game with this Dairy-Free Chicken Pesto Sandwich, a deliciously wholesome twist on a classic favorite. Tender, seasoned grilled chicken is layered with peppery arugula, juicy slices of ripe tomato, and a lusciously creamy homemade pesto—all without a hint of dairy. Made with fresh basil, garlic, pine nuts, nutritional yeast, and a splash of lemon juice, the dairy-free pesto is both zesty and aromatic, delivering bold flavor in every bite. Nestled between toasted baguettes or sandwich rolls, this vibrant sandwich is ready in just 35 minutes, making it a perfect choice for busy weekdays or a satisfying weekend treat. Serve it warm or at room temperature alongside a crisp side salad or crunchy chips for a meal that’s as satisfying as it is simple.
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces French baguette or sandwich rolls
- 1 cup arugula
- 1 large tomato
- 0.5 cup dairy-free pesto
- 2 pieces garlic cloves
- 2 cups basil leaves
- 0.25 cup pine nuts
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
Directions
Step 1
Begin by preparing the dairy-free pesto. In a food processor, combine the basil leaves, garlic, pine nuts, lemon juice, nutritional yeast, and one tablespoon of olive oil. Blend until smooth, scraping down the sides as needed. Set aside.
Step 2
Slice the chicken breasts horizontally to make four thinner pieces. Season them with salt and black pepper.
Step 3
Heat the remaining tablespoon of olive oil in a grill pan over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until fully cooked and no longer pink inside. Remove from heat and let rest for a few minutes.
Step 4
While the chicken is cooking, slice the baguette or sandwich rolls in half horizontally. If you prefer, you can lightly toast them in the oven or on a stovetop grill.
Step 5
Spread a generous layer of the dairy-free pesto on the cut sides of the bread.
Step 6
Slice the tomato into thin slices.
Step 7
Assemble the sandwiches by layering the arugula, sliced tomatoes, and grilled chicken on the bottom half of each roll. Place the top half of the roll on, pressing gently.
Step 8
Serve the sandwiches warm or at room temperature, with your choice of side salad or chips.
Nutrition Facts
| Serving size | (885.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1808.9 |
| Total Fat 99.9g | 0% |
| Saturated Fat 14.6g | 0% |
| Polyunsaturated Fat 14.3g | |
| Cholesterol 295.8mg | 0% |
| Sodium 5212.4mg | 0% |
| Total Carbohydrate 92.9g | 0% |
| Dietary Fiber 10.3g | 0% |
| Total Sugars 19.8g | |
| Protein 134.9g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 197.8mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 2008.1mg | 0% |
Source of Calories