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.
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.