Dairy-Free Chicken Pesto Sandwich
Elevate your sandwich game with this Dairy-Free Chicken Pesto Sandwich — a bold and flavorful twist on the classic favorite. Perfect for those who love a fresh and vibrant meal, this recipe features tender, seasoned chicken breasts grilled to perfection and layered with peppery arugula, juicy tomato slices, and a rich, homemade dairy-free pesto. The pesto, crafted from fresh basil leaves, garlic, pine nuts, and nutritional yeast, delivers all the creaminess and zest without any dairy, making this sandwich ideal for lactose-intolerant or plant-based eaters. Nestled inside a crusty French baguette or sandwich rolls, this hearty yet wholesome recipe pairs beautifully with a crisp side salad or crunchy chips for an unforgettable meal. Ready in just 35 minutes, it’s the perfect fusion of quick, healthy, and delicious! Keywords: dairy-free chicken sandwich, homemade pesto, chicken pesto sandwich, healthy sandwich recipes, easy dairy-free recipes.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
Slice the chicken breasts horizontally to make four thinner pieces. Season them with salt and black pepper.
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.
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.
Spread a generous layer of the dairy-free pesto on the cut sides of the bread.
Slice the tomato into thin slices.
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.
Serve the sandwiches warm or at room temperature, with your choice of side salad or chips.
Nutrition Facts
Calories |
1809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 5212 mg | 227% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 19.8 g | ||
| Protein | 134.9 g | 270% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2008 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
