Baked 'n Chilled Pesto Chicken Salad Sandwich
Mixed Greens w/ Simple Dressing & Romano Pizzelles
(with Healthy Tweaking)

It is HOT out.  I hate heat.  I needed a chilled meal so I picked a really simple thing to make to start: my stand-by salad dressing for a cool mixed green salad and then a hot chicken salad that I tweak to cut out some fat and chill for my own needs.  I also wanted to try something new in lieu of croutons--tried to make a little cheese cracker.

The recipe used to be fatty fatty fatty with tons of mayo and a bunch of cheese.  Not needed for mine....

 

Ingredients:

3 chicken breast cooked and diced to your chunky preference
1/2 cup slivered almonds
1 cup mayonnaise 1/4 low-fat cup mayo
1 cup celery chopped 1 large stalk celery chopped
1 cup sharp cheddar cheese shredded 1 handful low-fat shredded cheddar
2/3 cup crushed potato chips 1 handful crushed BAKED potato chips
salt
pepper
2 tablespoons lemon juice juice of 1/2 lemon
+ 1/2 cup pesto (recipe follows)  

+ 1 handful bagel chips crushed

rolls, baguettes, pita or bread--your choice for the sandwich

mixed greens (optional: slices of low-fat swiss)

Pesto:

1/4 cup pine nuts

10 cloves garlic

5 cups fresh basil leaves (packed down)

1 teaspoon salt

1 teaspoon back pepper

1 1/2 cups olive oil

1 cup pecorino romano

Salad Dressing:

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon kosher salt

1/4 teaspoon pepper

1 teaspoon garlic powder

1/2 cup olive oil

1/4 cup red wine vinegar

Pizzelles:

Romano cheese

Preheat oven to 400°

Chicken & Pesto:

Pound and slice your chicken breasts in half and wrap in foil.  Bake for 20 minutes.  While it cooks, put the pine nuts, garlic, basil, salt and pepper into your food processor and "process" on low for about 30 seconds.  While the ingredients break down, stream in the olive oil through that hole thing on the top of the processor.  When the ingredients are pureed, add the romano and puree for another 45 seconds.  Set aside and put the remaining amount,with a layer of olive oil on top, in a tightly sealed container and freeze for later use.

When chicken is done, allow to cool.  Add your celery, cheese, almonds, lemon juice and 2 pinched of salt and pepper to a large bowl and mix.  When the chicken has cooled, chop it up and add to your bowl followed by the mayo and pesto.  Mix and salt and pepper to taste.  Spread out the mixture into a glass baking dish and cover with the bagel chips. Put in the fridge to chill.

Dressing:

Add your ingredients to a dressing mixer and shake (duh) or whisk in a bowl. 

Pizzelles:

Lay parchment paper on a cookie sheet and spoon circles of romano (about a tablespoon each) onto the surface making sure they do not touch.  Cook for about 10 minutes before allowing to cool and peeling them off carefully.

Toast bread, roll, pita (or not) with the swiss and top with some greens and the chicken salad.  Toss the salad with the dressing and serve with the pizzelles.

Notes: I have successfully made this my own by making it a pesto dish.

Tweaks:

I cut most of the mayo (and substituted low-fat for what little I did use) in favor of Pesto.  I think it gives it something and mayo is just oil and egg really.  I don't think we need that in us.  Pesto has oil and cheese but you can control how much you use if you are being health conscious.

I serve this chilled instead of its intended hot state.

I used reduced-fat cheddar cheese.

I used more lemon for flavor .

I used less celery as the almond gives enough crunch and isn't as wet.
I used baked potato chips instead of fried.

Possible Cheat:

If you are a wuss (or just in a hurry), you can use bottled pesto.

Verdict: Success

Neighbor-worthy. 

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