Lightened up with Greek yogurt, this hearty sandwich is one of the quickest, most tastiest meals you’ll ever have!

2 cups shredded chicken breast
1/4 cup Greek yogurt
Kosher salt and freshly ground black pepper, to taste
1 baguette, cut into 3-4 equal pieces, toasted, for serving
2 cups arugula, for serving
2 Roma tomatoes, thinly sliced, for serving
8 ounces mozzarella, sliced
For the basil pesto
1 cup fresh basil leaves
3 cloves garlic, peeled
3 tablespoons pine nuts
1/3 cup grated Parmesan
Kosher salt and freshly ground black pepper
1/3 cup olive oil
To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside. In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste. Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.

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