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, gluten-free; 1 1/2 cups Homemade artichoke-spinach pesto (ingredients listed separately); 4 to 6 slices Cheese; 1/2 can Artichoke hearts (14 oz / 397 g), drained; 2 cups Baby spinach, loosely packed; 1 clove Garlic, peeled; 2 Tbsp Walnuts; 2 Tbsp Oil, olive; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/4 lb Cucumbers, English or Persian, sliced or chopped (substitute normal cucumbers); 1 Apples, sliced or chopped (my fave are honey crisp or pink ladies); 1 head Lettuce, butter, washed and dried (substitute green lettuce); 2 tsp Mustard, Dijon; 1 1/2 Tbsp Vinegar, apple cider; 3 Tbsp Oil, olive

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!

Cuisines

American

Ingredients

Metric

Servings:

Chicken Melts with Artichoke-Spinach Pesto:

Rotisserie chicken - 1/2 , shredded
English muffins, gluten-free - 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

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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