About This Recipe
High protein pesto chicken salad on Trader Joe's French Onion Focaccia.
Ingredients
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8 oz
Trader Joe's Just Chicken, or rotisserie chicken
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1/2 bag, 5 oz
Trader Joe's Cruciferous Crunch (chopped kale, brussels sprouts, and cabbage)
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1 cup (226g)
Low Fat Cottage Cheese
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1/2 cup (120g)
Trader Joe's Kale and Cashew Pesto (refrigerated)
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2 Tablespoons (30g)
Coarse Dijon Mustard
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1/2 teaspoon
Black Pepper
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2 cloves
Garlic
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1
Lemon, zested and juiced
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1 loaf
Trader Joe's Focaccia, French Onion or Rosemary Parmesan
Instructions
- Blend the cottage cheese, pesto, mustard, garlic, black pepper, and lemon juice/zest together until smooth.
- Use a knife to chop the chicken and cruciferous veggie blend together until finely chopped. Mix with the blended pesto and refrigerate until ready to serve.
- To heat the focaccia, slice the loaf in half horizontally, keeping the top of the loaf upright so you don't lose the toppings. Add to a sheet pan and spray with olive oil spray. Bake for 10-12 minutes at 400ºF until golden brown.
- Sandwich the chicken salad between the baked focaccia and slice into four pieces. (Or your desired number of servings.)
💡 Notes & Tips
- I've tested the chicken salad using a whole bag of cruciferous crunch. If you like more texture than creaminess or just want more veggies in the sandwich, you can use the whole bag.
- The Trader Joe's pesto has 180 calories per 1/4 cup, in case you're looking for a pesto alternative at other stores.
- It's recommended to make the chicken salad ahead of time so the flavors meld and crunchy veggies soften slightly.
- You'll have the perfect amount of pesto left over to make a pesto chicken pasta.
Source: This recipe is from
Mason Woodruff.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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