Grilled Pesto Chicken and Zucchini Sandwiches
with Dijon-Balsamic Spinach and Arugula Salad- Milk
- Sulphites
- Mustard
- Egg
- Wheat
- Barley
- May contain traces of allergens
- Soy
- Sulphites
- Mustard
- Sesame
- Tree nuts
- Wheat
- Egg
- Fish
- Milk
- Crustaceans
- Gluten
- Peanuts
Ingredients: Chicken tenders • Zucchini • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Tomatoes • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Arugula and spinach mix (arugula, spinach) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Ingredients
320 g
Chicken Breast Tenders
¼ cup
Basil Pesto
(Contains: Milk May be present: Soy, Sulphites)
1 unit(s)
Tomato
½ tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
56 g
Arugula and Spinach Mix
1 unit(s)
Zucchini
2 unit(s)
Sandwich Bun
(Contains: Wheat, Barley May be present: Tree nuts, Sesame, Soy)
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
Not included in your delivery
2.33 tbsp
Oil*
⅓ tsp
Salt*
⅓ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F). Wash and dry all produce.
- Cut zucchini into 1/4-inch slices lengthwise. Drizzle with 1/2 tbsp (1 tbsp) oil and season salt and pepper. Toss to coat.
- Halve tomatoes lengthwise, then thinly slice into 1/4 inch-moons. Season with salt and pepper.
- Pat chicken dry with paper towels. Season with salt, pepper and Zesty Garlic Blend. Drizzle 1 tsp (2 tsp) oil over top. Flip to coat.
- To a small bowl, add pesto and mayo. Season with salt and pepper, then stir to combine.
- Split sandwich buns and drizzle with 1 tbsp (2 tbsp) oil.
- To a large bowl, add Dijon, balsamic vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Whisk to combine.
- Add chicken to one side of the grill. Grill for 4-6 min per side, until chicken is cooked through.**
- Add zucchini to other side of the grill. (TIP: Place perpendicular to the grates so zucchini doesn't fall through.) Close lid and grill for 2-3 min, flipping once, until tender.
- When chicken is almost done, add buns to the grill, cut-sides down. Close lid and grill 1-2 min, until toasted.
- Transfer chicken, zucchini and buns to a plate.
- To the large bowl with dressing, add spinach and arugula. Toss to combine.
- Spread pesto mayo on cut sides of top and bottom buns.
- Stack zucchini, chicken and tomato on bottom buns. Close with top buns. Divide between plates.
- Divide salad between plates.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the sandwich, praising the pesto and veggies. Some found it bland; consider adding extra seasoning or roasted peppers for more flavor.
- Ease of prep: The sandwich was filling but messy to eat. Try cutting ingredients smaller or using wider bread to keep everything together.
- Suggestions: Toast the buns longer for better texture. For the salad, reduce the vinegar in the dressing or serve it on the side.
- Portions: The salad portion was too small for some; consider increasing the amount of greens or adding more vegetables.
