Summer is finally on it’s way and I’m ready to soak up the sun rays. This is the prime picnicking season so why not whip up a pesto chicken sandwich to enjoy in the sun?

This recipe is quick and easy to make but the key to making it standout is using quality produce.

I popped in dried tomatoes to avoid the dreaded soggy sandwich but feel free to go wild with fresh tomatoes if you’re going to eat it immediately.

Pair the sandwich with a simple salad and you’ll be set for a day in the park.

Pesto chicken Sandwich

Ingredients

For the dairy free pesto

• 2 large bunches of basil
• 1 bunch of parsley
• 1 cup of cooked garden peas
• 1/4 pine nuts or walnuts
• 1 lemon, juiced
• 1/4 cup vegan cheese
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Blend all of the above ingredients together.

For the sandwiches

• Brown bread
• Sun dried tomatoes
• Rocket, spinach and watercress salad mix
• Free range chicken breast, cooked
• Dairy free Pesto
• Salt and pepper to taste

Instructions

1. Spread the pesto on both sides of the bread. Top with the chicken, sun dried tomatoes and then the salad mix. This layering method avoids a soggy sandwich!