Protein-Packed Chicken Salad Sandwich
10min
15min
1
1433
Chef's Note
For extra flavor without adding calories, try adding herbs like basil or tarragon to your chicken salad. The unflavored protein powder boosts the protein content without changing the taste. You can prepare the chicken ahead of time to make this even quicker on busy days.
Tags
Ingredients
8 oz boneless skinless chicken breast
3 tbsp plain Greek yogurt
1 tbsp mayonnaise
1 tsp Dijon mustard
2 tbsp red onion
2 tbsp dill pickle
1 tsp fresh dill
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
3 slices whole wheat bread
2 leaves lettuce leaves
2 slices tomato
1/2 medium avocado
1 scoop protein powder (unflavored)
1 medium apple
Instructions
- 1
Season 8 oz of chicken breast with salt and pepper. Place in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 12-15 minutes until the internal temperature reaches 165°F.
- 2
While the chicken cooks, finely dice 2 tbsp of red onion and 2 tbsp of dill pickle.
- 3
In a medium bowl, mix 3 tbsp of Greek yogurt, 1 tbsp of mayonnaise, 1 tsp of Dijon mustard, 1 tsp of chopped fresh dill, 1/4 tsp of salt, 1/4 tsp of black pepper, and 1/4 tsp of garlic powder.
- 4
Once the chicken is cooked, let it cool for 5 minutes, then shred or chop it into small pieces.
- 5
Add the chicken to the yogurt mixture along with the diced red onion and pickle. Mix well to combine.
- 6
Stir in 1 scoop of unflavored protein powder until fully incorporated.
- 7
Toast 3 slices of whole wheat bread.
- 8
Mash 1/2 avocado and spread it on one slice of bread.
- 9
Place lettuce leaves and tomato slices on another slice of bread.
- 10
Spoon the chicken salad mixture onto the third slice of bread, then assemble the sandwich by stacking all three slices together.
- 11
Cut the sandwich into halves and serve with 1 medium apple on the side.
Nutrition Information (per serving)
1433
125g
125g
48g
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