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
48 reviews
Pesto just didn't taste quite right. Next time would just buy store bought instead. Salad was great!
0 HelpfulAmazing! 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