This salad can be served as a sandwich or on lettuce for lunch or dinner.
- Scape and Kale Pesto - 6 oz container The Garlic Box
- Skinless boneless chicken or Turkey - 2 pounds
- oil packed sundried tomato or Fresh tomato - 1/2 cup chopped
- Mayonnaise - 1/2 cup
- Sandwich rolls - 4
- Spinach or Butter lettuce leaves - 4
- tomato - 1 medium sliced
Arrange the chicken in a single layer in a large sauce pan. Add enough cold water to cover the chicken breast by 1 inch. Bring to boil over medium-high heat. Reduce the heat to low, cover the pan, and simmer until the chicken is opaque through the middle and an instant-read thermometer in the thickest part of the meat registers 165F, 8 to 12 min depending on the thickness of the chicken breasts.
Transfer the chicken to a cutting board or large plate and use two forks to shred the meat while still warm. Cool completely.
Place the chicken, sun-dried tomatoes, mayonnaise, and pesto in a large bowl and stir until well-combined. Serve immediately in sandwich rolls with lettuce and tomato if desired then refrigerate.