Herb-Roasted Chicken and Greek Yogurt Salad Sandwich

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken and Greek Yogurt Salad Sandwich

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Greek Yogurt Salad Sandwich

Enjoy a vibrant and refreshing twist on the classic chicken salad sandwich, featuring tender herb-roasted chicken combined with a tangy, protein-packed Greek yogurt dressing. Crisp whole wheat bread and fresh veggies make this a nourishing meal perfect for lunch that's both satisfying and light.

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NUTRITION

313kcal
Protein
43.7g
Fat
5.3g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Chicken Breast (112g)

2 slices Whole Wheat Bread (56g total)

1/4 cup Plain Non-Fat Greek Yogurt (60g)

1 stalk Celery (40g)

2 tbsp Fresh Parsley (8g)

2 tbsp Fresh Dill (6g)

1 tsp Dijon Mustard (5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F if you need to reheat or further roast the chicken to enhance the herb flavor.

  • 2

    In a small bowl, mix the Greek yogurt, Dijon mustard, chopped parsley, chopped dill, salt, and pepper.

  • 3

    Dice or shred the roasted chicken breast into bite-sized pieces and finely chop the celery.

  • 4

    Combine the chicken and celery in a mixing bowl and stir in the yogurt mixture until evenly coated.

  • 5

    Toast the whole wheat bread slices lightly if desired.

  • 6

    Spread the chicken salad mixture generously between the two slices of bread.

  • 7

    Serve immediately and enjoy your protein-packed, wholesome sandwich.

Herb-Roasted Chicken and Greek Yogurt Salad Sandwich

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken and Greek Yogurt Salad Sandwich

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Greek Yogurt Salad Sandwich

Enjoy a vibrant and refreshing twist on the classic chicken salad sandwich, featuring tender herb-roasted chicken combined with a tangy, protein-packed Greek yogurt dressing. Crisp whole wheat bread and fresh veggies make this a nourishing meal perfect for lunch that's both satisfying and light.

NUTRITION

313kcal
Protein
43.7g
Fat
5.3g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Chicken Breast (112g)

2 slices Whole Wheat Bread (56g total)

1/4 cup Plain Non-Fat Greek Yogurt (60g)

1 stalk Celery (40g)

2 tbsp Fresh Parsley (8g)

2 tbsp Fresh Dill (6g)

1 tsp Dijon Mustard (5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F if you need to reheat or further roast the chicken to enhance the herb flavor.

  • 2

    In a small bowl, mix the Greek yogurt, Dijon mustard, chopped parsley, chopped dill, salt, and pepper.

  • 3

    Dice or shred the roasted chicken breast into bite-sized pieces and finely chop the celery.

  • 4

    Combine the chicken and celery in a mixing bowl and stir in the yogurt mixture until evenly coated.

  • 5

    Toast the whole wheat bread slices lightly if desired.

  • 6

    Spread the chicken salad mixture generously between the two slices of bread.

  • 7

    Serve immediately and enjoy your protein-packed, wholesome sandwich.