Protein-Packed Chicken Salad Sandwich
15min
10min
1
717
Chef's Note
For a time-saving tip, cook extra chicken breasts when meal prepping and refrigerate them for quick use in this sandwich. You can also use rotisserie chicken as a convenient alternative. The Greek yogurt adds protein while keeping the sandwich lighter than traditional mayo-based versions.
Tags
Ingredients
6 oz boneless skinless chicken breast
3 tbsp plain Greek yogurt
1 tsp Dijon mustard
1 tsp lemon juice
2 tbsp red onion
1 tbsp dried cranberries
1 tbsp walnuts
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp garlic powder
2 slices whole grain bread
1/2 cup baby spinach
1 large hard-boiled egg
1/4 medium avocado
Instructions
- 1
Season 6 oz of chicken breast with salt and pepper. Cook in a non-stick pan over medium heat for about 8-10 minutes, turning occasionally until internal temperature reaches 165°F.
- 2
While the chicken cooks, finely dice 2 tbsp of red onion and chop 1 tbsp of walnuts.
- 3
In a medium bowl, combine 3 tbsp of Greek yogurt, 1 tsp of Dijon mustard, 1 tsp of lemon juice, 1/4 tsp of salt, 1/8 tsp of black pepper, and 1/4 tsp of garlic powder.
- 4
Once the chicken is cooked, let it cool for 5 minutes, then dice into small pieces.
- 5
Add the diced chicken, 2 tbsp of diced red onion, 1 tbsp of dried cranberries, and 1 tbsp of chopped walnuts to the yogurt mixture. Stir until well combined.
- 6
Toast 2 slices of whole grain bread if desired.
- 7
Slice 1 hard-boiled egg and 1/4 medium avocado.
- 8
Assemble the sandwich by placing 1/2 cup of baby spinach on one slice of bread, then add the chicken salad mixture, sliced egg, and avocado. Top with the second slice of bread.
- 9
Cut the sandwich in half and serve immediately.
Nutrition Information (per serving)
717
63g
63g
24g
Reviews (0)
No reviews yet
Be the first to review this recipe!