Sprouted Grain Chicken Pesto Sandwich

Ingredients

• •1½ pounds chicken breast
• •1 cup pesto sauce
• •½ cup greek yogurt
• •6 ounces sun-dried tomatoes
• •1 head lettuce
• •12 slices sprouted grain bread

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Method

From foodista.com — read the original

1. 1Trim excess fat from chicken breasts. In a large pot, add chicken and fill the pot with enough water to cover the chicken by an inch.
2. 2Add 1 tablespoon of salt and a teaspoon of pepper. Bring to a boil and reduce heat so that the liquid is still simmering - just hot enough for bubbles to barely break the surface.
3. 3Cover pot and continue to cook for about 8-10 minutes, or until a meat thermometer reads 165 degrees. Meanwhile, in a large bowl, combine pesto, Greek yogurt and 1/2 teaspoon salt then set aside.
4. 4Rough chop the sun-dried tomatoes. Once cooked, remove chicken from the pot and allow to cool. Chop into 1/2-inch pieces - or adjust the size as you prefer.
5. 5Add chicken and sun-dried tomatoes to the yogurt/pesto mixture, and combine thoroughly.
6. 6Rinse/dry lettuce, then build sandwiches to your liking using the sun-dried pesto chicken, lettuce, and sprouted grain bread.
7. 7Note: When mixing the yogurt and pesto it may seem that the two ingredients separate. This won't impact the finished product - when everything is mixed it comes together nicely.
8. 8To minimize this effect you can blend the two ingredients in a food processor for a few minutes.