Rotisserie Chicken Melts
with artichoke-spinach pesto and apple butter lettuce salad
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!
Ingredients
- 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 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
- 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
Nutrition Facts
Prep
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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)
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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)
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{For salad} Cucumbers / Apples / Butter lettuce - Prep as directed.
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Make
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Turn on broiler and situate top rack of the oven about 8" from the broiler.
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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.
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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.
Nutrition Facts
Reviews
Ratings
47 reviews
Amazing! The pesto is good on everything but the combo with the chicken and the salad was awesome. Subbed allow-carb bread and mozzarella cheese and added roasted red peppers.
0 HelpfulGreat easy meal. Loved how good the pesto was. Doubled recipe and used all of it. Used half pine nuts half pecans. Dressing great with salad. Little light for dinner.
0 HelpfulTaste the pesto before adding the salt. I found it a bit too salty. I also wish I had toasted the Englsh muffin first because it didn't crisp up much under the broiler.
0 HelpfulWished I had spread these with some mayonnaise in addition to the pesto, but otherwise very tasty and easy.
0 Helpful