Protein-Packed Chicken Salad Sandwich
15min
15min
1
1433
Chef's Note
For extra flavor without adding complexity, try using pre-cooked rotisserie chicken instead of cooking your own. Just remove the skin, shred about 12 oz of meat, and you'll save about 15 minutes of cooking time. The sandwich stays fresh in the refrigerator for up to 24 hours if wrapped tightly in plastic wrap.
Tags
Ingredients
12 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 fresh dill
1 tsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
3 slices whole grain bread
2 leaves lettuce leaves
2 slices tomato
1/2 whole avocado
2 whole hard-boiled egg
1 medium apple
Instructions
- 1
Season 12 oz of chicken breast with salt and pepper. Cook in a non-stick pan over medium heat for about 12-15 minutes, turning occasionally until the internal temperature reaches 165°F (74°C).
- 2
While the chicken cooks, dice 1/4 cup red bell pepper, 1/4 cup cucumber, and 2 tbsp red onion. Chop 1 tbsp fresh dill.
- 3
In a medium bowl, mix 3 tbsp Greek yogurt, 1 tbsp mayonnaise, 1 tsp Dijon mustard, and 1 tsp lemon juice.
- 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 and dill. Season with 1/4 tsp salt and 1/4 tsp black pepper. Mix well.
- 6
Toast 3 slices of whole grain bread.
- 7
Peel and slice 2 hard-boiled eggs.
- 8
Slice 1/2 avocado.
- 9
Assemble the sandwich by placing lettuce leaves on one slice of bread, adding half the chicken salad mixture, sliced tomato, sliced avocado, and sliced hard-boiled eggs. Top with another slice of bread.
- 10
Use the remaining chicken salad, lettuce, tomato, avocado, and egg to make a second half sandwich with the third slice of bread.
- 11
Serve with 1 medium apple on the side.
Nutrition Information (per serving)
1433
125g
125g
48g
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