Happy Easter, friends! A few of you asked for the recipes from last week’s post, so I thought I would post them! Today’s recipe: Pesto Chicken Salad Sandwich, from Weight Watchers!
PESTO CHICKEN SALAD SANDWICHES
2 Tbsp reduced-fat pesto sauce
2 tsp reduced-calorie mayonnaise
2 tsp plain fat-free yogurt
4 oz COOKED skinless, boneless chicken breast, chopped
3 Tbsp roasted red peppers (packed in water), diced
4 slices reduced-calorie wheat bread, toasted
1 cup arugula, baby leaves
1 medium plum tomato, sliced
- Take all the things – mix them together. (Except for arugula and tomato.)
- Toast bread.
- Put things on bread.
It really is that easy. :) We used spinach instead of arugula, and kind of forgot about the tomatoes. However, you should try it! Because I bet it’s delicious. We have had this at least 3 other times since then – it’s that good.
Not particularly related, but last week I had a performance and Walter couldn’t be there. So he sent me these:
I firmly believe that everyone should send everyone else flowers. The end.
Happy Monday! (Ugh, who am I?)