Chicken & pesto sandwich

Chicken & pesto sandwich

Directions: 15 minutes
Cook time: 30 minutes
Servings: 4 portions
Allergens: Eggs, Milk, Wheat and triticale,
BBQ Plan ahead


For cooking with the chicken

  • 450 g (1 lb.) chicken breasts, whole
  • 2 carrots, peeled and sliced
  • 1 onion, cut into chunks
  • 1 stick of celery and a few celery leaves
  • ½ lemon
  • Peppercorn
  • ½ bunch of fresh parsley with the stems, whole

For the sandwiches

  • 75 ml (1/3 cup) light mayonnaise
  • 5 ml (1 tsp.) pesto
  • 1 stick of celery
  • Juice of ½ lemon
  • Salt and pepper, to taste
  • 4 lettuce leaves
  • 8 slices of whole wheat bread


  1. Combine the chicken cooking ingredients in a large saucepan.
  2. Add enough water to cover the ingredients. Bring to a boil on high heat.
  3. Reduce heat and allow to simmer for about 30 minutes or until the chicken is well cooked.
  4. Put 2/3 of the chicken, along with the mayonnaise, pesto, celery and lemon juice, in the food processor.
  5. Season to taste.
  6. Process until desired consistency is obtained.
  7. Spread mix on 4 slices of bread.
  8. Add one lettuce leaf per sandwich.
  9. Top with another slice of bread.



Don’t throw away the precious chicken cooking liquid: it can be used to make a delicious soup. Strain the stock and keep the carrots. Pour the stock into a saucepan on its own. Cut the carrots and the remaining chicken into cubes, and add to the stock. Bring to a boil. Add 100 g of soup pasta (orzo, alphabet pasta, etc.). Reduce heat and allow to simmer until the pasta is cooked. Season to taste. If you prefer to make the soup at a later time or use it for another purpose, you can freeze the chicken stock instead.

Children learn to like foods not only by taste, but also using their other senses as well (smell, sight, touch). Offer them lunches that feature a variety of shapes, colors, and textures.