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

Active: 20 Total: 30

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! 



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 (14 oz / 397 g) - 1/2 can , drained
  • Baby spinach - 2 cups , loosely packed
  • Garlic - 1 clove , peeled
  • Walnuts - 2 Tbsp
  • Oil, olive - 2 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
Apple & Cucumber Butter Lettuce Salad:
  • Cucumbers, English or Persian - 1/4 lb , sliced or chopped (substitute normal cucumbers)
  • Apples - 1 , sliced or chopped (my fave are honey crisp or pink ladies)
  • Lettuce, butter - 1 head , washed and dried (substitute green lettuce)
  • Mustard, Dijon - 2 tsp
  • Vinegar, apple cider - 1 1/2 Tbsp
  • Oil, olive - 3 Tbsp


  1. 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) 

  2. 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) 

  3. {For salad} Cucumbers / Apples / Butter lettuce - Prep as directed. 

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  1. Turn on broiler and situate top rack of the oven about 8" from the broiler. 

  2. 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. 

  3. 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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