LEMON CHICKEN SALAD SANDWICH
Lemon Chicken Salad Sandwich
Author: Sasse En Masse
Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hour 5 mins
This delicious recipe is only 387 calories, including the bread! Feel full and satisfied -- and on track with your macros -- with this perfect mid-day meal.
3 Chicken Breasts (Boneless, skinless) (Approx 1.5 lbs)
1 Cup Plain Non-fat Greek Yogurt
¼ Cup Chopped Parsley
⅓ Cup Green Onion
½ Cup Toasted Almonds (sliced)
2 Tablespoons Olive Oil
Zest of 1 Lemon
Juice of ½ Lemon
2 slices of toasted Whole Grain Bread
2 Tablespoons Lemon Pepper Spice
½ tsp. Salt
Preheat Oven to 425 degrees and line a baking sheet with foil.
Liberally season the chicken breasts with Lemon Pepper and place in oven to back for 25-35 minutes depending on the thickness of the chicken breasts.
While the chicken is baking, toast the sliced Almonds on a skillet using 1 T of Olive Oil. It only takes about 5 minutes, and they can burn easily. Set aside to cool.
Chop the Parsley and Green Onion. Zest the 1 lemon, then chop it in half to prepare for the ½ Lemon Juice.
Once the chicken is done baking, let rest for 10 minutes.
Shred or cube the chicken breast and add it to a large mixing bowl.
Add ¾ Cup of Greek Yogurt, Parsley, Green Onion, Toasted Almonds, Lemon Zest, Lemon Juice, Salt and 1 T of Olive Oil to mixing bowl with chicken.
Mix until well combined. Serve on toasted whole grain bread.
Serving size: ¾ cup Calories: 387 Fat: 11.4 Carbohydrates: 35.8 Sugar: 7.3 Sodium: 500 mg Fiber: 8.4 Protein: 39.5Cholesterol: 69