High Protein Chicken Pesto Sandwich
This high-protein chicken sandwich is creamy, herby and packed with flavour. Shredded chicken is mixed with cottage cheese, feta and pesto, then toasted until golden and crisp for a quick, satisfying lunch.
Serves
2
Prep time
10 minutes
Cooking time
5 minutes
Helpful Tips
Storage
Store any leftover filling (without bread) in an airtight container in the fridge for up to 2 days. Toast fresh bread when ready to serve.
.svg)
Substitutions
- Protein: Swap chicken for shredded turkey, canned tuna or cooked lentils.
- Cheese: Use ricotta or Greek yoghurt in place of cottage cheese; mozzarella or halloumi instead of feta.
- Bread: Try multigrain, rye or a wholemeal wrap instead of sourdough.
Serving Suggestions
Add rocket for extra greens
Helpful Tips
Storage
Store any leftover filling (without bread) in an airtight container in the fridge for up to 2 days. Toast fresh bread when ready to serve.
Substitutions
- Protein: Swap chicken for shredded turkey, canned tuna or cooked lentils.
- Cheese: Use ricotta or Greek yoghurt in place of cottage cheese; mozzarella or halloumi instead of feta.
- Bread: Try multigrain, rye or a wholemeal wrap instead of sourdough.
Serving Suggestions
Add rocket for extra greens
Ingredients
For the Chicken Filling:
- 300 g shredded cooked chicken (supermarket rotisserie or poached)
- 3 heaped tbsp low-fat cottage cheese
- 2 tbsp crumbled feta cheese
- 1 ½ tbsp green pesto (plus extra for spreading)
- 2 tbsp finely diced red onion
- 1 celery stick, finely chopped
- ½ cup baby spinach leaves, finely chopped
- 3 spring onions (green part only), thinly sliced
- 2 tbsp chopped fresh basil leaves
- 1 tbsp lemon juice
- Pinch of chilli flakes (optional)
- Salt and cracked black pepper, to taste
For the Sandwich:
- 4 slices wholemeal or sourdough bread
- Butter, for spreading (both sides)
- 1 tomato, thinly sliced
Nutritional Information
(
per serving, based on
2
)
Nutrient
Amount
Calories
420
kcal
Protein
43
g
Carbohydrates
30
g
Fat
14
g
Fibre
5
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a medium bowl, combine the shredded chicken, cottage cheese, feta, pesto, red onion, celery, spinach, spring onion, lemon juice, basil, and chilli flakes. Season generously with salt and pepper. Mix until creamy and well coated.
- Spread a thin layer of pesto on one side of a slide of bread. Add half the chicken mixture on top, followed by tomato slices. Place another slice of bread on top, pesto side down, to close the sandwich. Repeat with the remaining ingredients to make the second sandwich..
- Lightly butter the outside of each sandwich. Cook in a sandwich press or hot pan over medium heat for 2–3 minutes per side, until golden and crisp.
- Slice in half and enjoy warm.
Ingredients
For the Chicken Filling:
- 300 g shredded cooked chicken (supermarket rotisserie or poached)
- 3 heaped tbsp low-fat cottage cheese
- 2 tbsp crumbled feta cheese
- 1 ½ tbsp green pesto (plus extra for spreading)
- 2 tbsp finely diced red onion
- 1 celery stick, finely chopped
- ½ cup baby spinach leaves, finely chopped
- 3 spring onions (green part only), thinly sliced
- 2 tbsp chopped fresh basil leaves
- 1 tbsp lemon juice
- Pinch of chilli flakes (optional)
- Salt and cracked black pepper, to taste
For the Sandwich:
- 4 slices wholemeal or sourdough bread
- Butter, for spreading (both sides)
- 1 tomato, thinly sliced
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
420
kcal
Protein
43
g
Carbohydrates
30
g
Fat
14
g
Fibre
5
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a medium bowl, combine the shredded chicken, cottage cheese, feta, pesto, red onion, celery, spinach, spring onion, lemon juice, basil, and chilli flakes. Season generously with salt and pepper. Mix until creamy and well coated.
- Spread a thin layer of pesto on one side of a slide of bread. Add half the chicken mixture on top, followed by tomato slices. Place another slice of bread on top, pesto side down, to close the sandwich. Repeat with the remaining ingredients to make the second sandwich..
- Lightly butter the outside of each sandwich. Cook in a sandwich press or hot pan over medium heat for 2–3 minutes per side, until golden and crisp.
- Slice in half and enjoy warm.
Watch How to Make It
See More High-Protein Meals
Join for Exclusive Resources
Meal plans
Premium recipes
Weekly email from me
Oops! Something went wrong while submitting the form.
Lunch
High-protein meals
Chicken