It’s amazing how quickly time flies. It seems like I was just meeting my parents at the Glasgow airport for our week long adventure in Scotland and now they’re already back home in the US.
And I’ve got a cold. Being sick is the worst.
Though one good thing about it is that it gives me a more legitimate excuse to not be productive and procrastinate doing any of the things on my to do list.
I can’t do a bunch of work today because I’m sick sounds so much better than I didn’t do anything today because I was simply lazy.
Take the good with the bad I suppose.
Being sick also allows me to just eat my favorite soup all day long – that’s split pea soup for those of you who don’t know. So good.
Since D still needs to be fed I do have to come up with a series of fairly simple meals for him, starting with these chicken salad sandwiches.
While I normally make split pea soup using stock made with beef on the bone, I couldn’t find any in the nearby store here in Scotland so I just made a chicken stock with chicken breasts.
Not needing any of those in my soup, instead I shredded the breasts with a fork, tossed in some pesto, lemon juice, olive oil and diced red onions and created a perfect sandwich filling.
Wedge that in between two slices of bread with some greens and tomatoes and lunch is served.
Delicious chicken salad sandwiches without any mayo necessary.
A chicken salad sandwich with pesto. No mayo needed!
10 minPrep Time
10 minTotal Time
- 1/2 pound boiled chicken breast, shredded (use from making chicken stock)
- 2-3 tablespoons pesto (use vegan pesto for dairy free version)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- salt/pepper to taste
- 1/4 cup diced red onion
- 1 tomato, thinly sliced
- handful of salad greens
- 2 bread rolls, sliced in half and toasted (use gluten free bread for gluten free version)
- In a bowl combine shredded chicken, pesto, lemon juice, salt/pepper and red onion. Mix thoroughly.
- To each bread roll layer salad greens, chicken salad mix and tomatoes. Top with other bread and serve.