Credit: http://sassenmasse.com/2016/02/lemon-chicken-salad-sandwich/

Credit: http://sassenmasse.com/2016/02/lemon-chicken-salad-sandwich/

Lemon Chicken Salad Sandwich

Author: Sasse En Masse

Cuisine: American

Prep time:  30 mins

Cook time:  35 mins

Total time:  1 hour 5 mins

Serves: 6

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


  1. Preheat Oven to 425 degrees and line a baking sheet with foil.

  2. 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.

  3. 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.

  4. Chop the Parsley and Green Onion. Zest the 1 lemon, then chop it in half to prepare for the ½ Lemon Juice.

  5. Once the chicken is done baking, let rest for 10 minutes.

  6. Shred or cube the chicken breast and add it to a large mixing bowl.

  7. 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.

  8. Mix until well combined. Serve on toasted whole grain bread.

Nutrition Information

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