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.
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.
