Sprouted Grain Chicken Pesto Sandwich

• 1.5 pounds boneless skinless chicken breast
• 1 cup store-bought pesto sauce
• 1/2 cup plain low-fat Greek yogurt
• 6 ounces sun-dried tomatoes (in oil)
• green leaf lettuce
• Sprouted Grain bread

1. Trim excess fat from chicken breasts.
2. In a large pot, add chicken and fill the pot with enough water to cover the chicken by an inch. Add 1 tablespoon of salt and a teaspoon of pepper.
3. Bring to a boil and reduce heat so that the liquid is still simmering - just hot enough for bubbles to barely break the surface. Cover pot and continue to cook for about 8-10 minutes, or until a meat thermometer reads 165 degrees.
4. Meanwhile, in a large bowl, combine pesto, Greek yogurt and 1/2 teaspoon salt then set aside. Rough chop the sun-dried tomatoes.
5. Once cooked, remove chicken from the pot and allow to cool. Chop into 1/2-inch pieces - or adjust the size as you prefer.
6. Add chicken and sun-dried tomatoes to the yogurt/pesto mixture, and combine thoroughly.
7. Rinse/dry lettuce, then build sandwiches to your liking using the sun-dried pesto chicken, lettuce, and Sprouted Grain bread!

chicken breast, storebought pesto sauce, yogurt, tomatoes, green leaf lettuce, bread

Taken from food52.com/recipes/63601-sprouted-grain-chicken-pesto-sandwich (may not work)