Rotisserie Chicken Melts
with artichoke-spinach pesto and apple butter lettuce salad

Name: Rotisserie Chicken Melts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Rotisserie chicken, shredded; 4 English muffins; 1 1/2 cups Homemade artichoke-spinach pesto ((ingredients listed separately)); 4 to 6 slices Cheese; 1/2 can Artichoke hearts, drained; 2 cups Baby spinach ((loosely packed)); 1 clove Garlic, peeled; 2 Tbsp Walnuts; 2 Tbsp Olive oil; 1/2 tsp Salt; 1/4 tsp Pepper; 1/4 lb English / Persian cucumbers, sliced or chopped ((substitute normal cucumbers)); 1 Apples, sliced or chopped ((my fave are honey crisp or pink ladies)); 1 head Butter lettuce, washed and dried ((substitute green lettuce)); 2 tsp Dijon mustard; 1 1/2 Tbsp Apple cider vinegar; 3 Tbsp Olive oil

Active: 20 Total: 30

Original GF Paleo Vegetarian

Open-faced melts get sophisticated with our easy-to-prepare artichoke and spinach pesto. It'll add a dose of greens and flavor to these hot sandwiches. Can't get enough of this pesto? Don't worry, you'll be using it as a pasta sauce tomorrow night too!

Proteins

Chicken, non-ground, Cheese

Cuisines

American

Ingredients

Metric

Servings:

Chicken Melts with Artichoke-Spinach Pesto:

Rotisserie chicken - 1/2 , shredded
English muffins - 4
Homemade artichoke-spinach pesto - 1 1/2 cups ((ingredients listed separately))
Cheese - 4 to 6 slices

Artichoke-Spinach Pesto:

Artichoke hearts - 1/2 can , drained
Baby spinach - 2 cups ((loosely packed))
Garlic - 1 clove , peeled
Walnuts - 2 Tbsp
Olive oil - 2 Tbsp
Salt - 1/2 tsp
Pepper - 1/4 tsp

Apple & Cucumber Butter Lettuce Salad:

English / Persian cucumbers - 1/4 lb , sliced or chopped ((substitute normal cucumbers))
Apples - 1 , sliced or chopped ((my fave are honey crisp or pink ladies))
Butter lettuce - 1 head , washed and dried ((substitute green lettuce))
Dijon mustard - 2 tsp
Apple cider vinegar - 1 1/2 Tbsp
Olive oil - 3 Tbsp

Prep

Make pesto - {Double if making Wednesday's pasta and save half} Place artichoke hearts, spinach, garlic, walnuts, olive oil, salt and pepper into a food processor. Pulse until thickened. If it's not 'saucy' enough, add more olive oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
Rotisserie chicken - {May already be done from Monday's dinner} Take meat off the bone and shred. Use knife and fork or just hands. (Can be done up to 3 days ahead)
{For salad} Cucumbers / Apples / Butter lettuce - Prep as directed.

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Make

Turn on broiler and situate top rack of the oven about 8" from the broiler.
Open up English muffins and place them onto a sheet pan. Spoon on some pesto and then top with chicken, more pesto, and then cheese (tear to fit over toppings). Broil for 8 to 10 minutes, until golden and bubbly.
While melts are baking, whisk together Dijon, vinegar, and olive oil. Season with salt and pepper. Toss vinaigrette with cucumbers, apples, and lettuce. Enjoy a side of salad with your hot melts.

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