Protein-Packed Chicken Salad Sandwich
15min
10min
1
1433
Chef's Note
For a time-saving tip, cook extra chicken breasts during weekend meal prep and refrigerate them for quick weekday lunches. You can also substitute canned chicken in a pinch, though fresh tastes better. The protein shake adds significant protein without affecting the sandwich's flavor.
Tags
Ingredients
8 oz boneless skinless chicken breast
3 tbsp Greek yogurt
1 tbsp mayonnaise
1 tsp Dijon mustard
2 tbsp red onion
1/4 cup red bell pepper
1/4 cup cucumber
1 tbsp fresh dill
1 tsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
2 slices whole grain bread
2 leaves lettuce leaves
2 slices tomato
1/2 whole avocado
1 serving protein shake (whey protein with water)
1 medium apple
Instructions
- 1
Season 8 oz of chicken breast with salt and pepper. Cook in a non-stick pan over medium heat for about 8-10 minutes, flipping halfway through, until the internal temperature reaches 165°F.
- 2
While the chicken cooks, finely dice 2 tbsp of red onion, 1/4 cup of red bell pepper, and 1/4 cup of cucumber.
- 3
Chop 1 tbsp of fresh dill.
- 4
Once the chicken is cooked, let it cool for 5 minutes, then dice it into small cubes.
- 5
In a bowl, combine 3 tbsp of Greek yogurt, 1 tbsp of mayonnaise, and 1 tsp of Dijon mustard.
- 6
Add the diced chicken, vegetables, and dill to the bowl. Squeeze in 1 tsp of lemon juice and season with 1/4 tsp of salt and 1/4 tsp of black pepper. Mix well.
- 7
Toast 2 slices of whole grain bread if desired.
- 8
Layer lettuce leaves on one slice of bread, then add the chicken salad mixture.
- 9
Top with 2 slices of tomato and 1/2 sliced avocado.
- 10
Close the sandwich with the second slice of bread and cut in half.
- 11
Serve with 1 medium apple on the side and a protein shake to boost protein content and meet macro targets.
Nutrition Information (per serving)
1433
125g
125g
48g
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