Chicken Salad Sandwich

Chicken Salad Sandwich

Chicken salad is one of my go-to’s for lunch. This better option calls for whole wheat bread, a great (and delicious) source of fiber. Are you a practitioner? Check out our all-in-one system to grow your business.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course dinner, lunch
Servings 3

Ingredients
  

Ingredients

  • 1 boneless skinless chicken breast
  • Juice of 1/2 lemon
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt divided
  • 3 tablespoons organic whole Greek yogurt
  • 1 teaspoon lemon zest
  • 1 small green apple cored and roughly chopped
  • 3 tablespoons toasted walnuts roughly chopped
  • 1-1/2 tablespoons freshly chopped tarragon
  • 1 tablespoon fresh chopped parsley
  • 2 teaspoons fresh chopped chives
  • 3 slices whole grain bread lightly toasted
  • 3 lettuce leaves

Instructions
 

Directions

  • Place chicken breast in a zip lock bag with lemon juice, olive oil and salt. Let sit in refrigerator for 20-30 minutes.
  • Heat grill or a grill pan on stovetop to medium-high heat. Remove chicken from marinade and grill, about 5-6 minutes. Flip and grill another 5-6 minutes until thoroughly cooked. Set aside to come to room temp.
  • Meanwhile, in a small bowl, whisk together Greek yogurt and lemon zest with remaining salt. Set aside.
  • Slice chicken into bite-sized pieces. Add to bowl with yogurt, apple, walnuts, tarragon, parsley and chives. Stir to combine.
  • Place lettuce leaves on toast (one leaf per slice). Divide mixture between slices of toast, placing it atop the lettuce leaf.
Keyword chicken, salad, sandwich