Get access to everything we publish when you sign up for Outside+.
Recipe and image courtesy of Arnold Premium Breads.
Sandwiches make quick, efficient meals–and, as runners, we love things that are quick and efficient, especially when it comes to our food. But the meat-cheese-bread combo we use to make most sandwiches can seem stale after a while. When you’re craving a sandwich that’ll tickle your tastebuds, give this recipe a try. Walnut and kale are both major ingredients here, so you know it’s healthy. For taste, the recipe includes something even better: pesto.
Walnut Kale Pesto Chicken Salad Sandwich
- 4 slices whole grain bread
- 8 oz. skinless chicken breast meat, cooked and shredded
- 2 thick slices ripe tomato
- 1 cup kale leaves, torn and de-stemmed
- 1/2 cup fresh basil
- 1/4 tsp. sea salt
- 1 tsp. lemon juice
- 2 Tbsp. extra virgin olive oil
- 1 clove garlic
- 1/4 cup reduced fat Parmesan cheese
- 2 Tbsp. crushed walnuts
- 1 Tbsp. water (optional)
In a food processor, combine kale leaves, basil, salt, lemon juice, garlic, parmesan cheese and walnuts. Process until combined. Next, slowly stream in olive oil while food processor is on. Add 1 Tbsp. of water if pesto is too thick. Toss chicken with 3 Tbsp. of the pesto. (You will have some pesto leftover; this can keep for a few days in the fridge.) To assemble one sandwich, layer one slice of tomato on bottom half of bread. Add half of the pesto-chicken mixture and top with second piece of bread.