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 use rotisserie chicken as a convenient alternative. The unflavored protein powder boosts the protein content without affecting the taste.
Tags
Ingredients
10 oz boneless skinless chicken breast
3 tbsp plain 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 dried cranberries
1 tbsp chopped walnuts
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
4 slices whole grain bread
1 cup spinach leaves
2 slices sliced tomato
1/2 whole avocado
2 whole hard boiled eggs
1 scoop whey protein powder (unflavored)
1 medium apple
Instructions
- 1
Season 10 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 (74°C).
- 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
In a medium bowl, mix 3 tbsp of Greek yogurt, 1 tbsp of mayonnaise, 1 tsp of dijon mustard, 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 chop or shred it into small pieces.
- 5
Add the chopped chicken to the yogurt mixture along with the diced vegetables, 1 tbsp of dried cranberries, and 1 tbsp of chopped walnuts. Mix well.
- 6
Stir in 1 scoop of unflavored whey protein powder until fully incorporated.
- 7
Peel and slice 2 hard-boiled eggs and set aside.
- 8
Toast 4 slices of whole grain bread until golden brown.
- 9
Mash 1/2 avocado and spread it on 2 slices of the toasted bread.
- 10
Layer 1 cup of spinach leaves and 2 slices of tomato on the bread with avocado.
- 11
Divide the chicken salad mixture between the two sandwiches, top with sliced hard-boiled eggs, and cover with the remaining bread slices.
- 12
Cut the sandwiches in half and serve with 1 medium apple on the side.
Nutrition Information (per serving)
1433
125g
125g
48g
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