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

Savor a flavor-packed sandwich featuring tender herb-roasted chicken mixed with a tangy, creamy Greek yogurt salad. Fresh crunchy celery and red onions add texture, while a touch of mustard and a medley of herbs deliver an inviting aroma. All nestled between hearty whole wheat bread slices and crisp lettuce for a balanced, wholesome meal.

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NUTRITION

379kcal
Protein
50g
Fat
6.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Non-fat Greek Yogurt

1 stalk Celery

1/4 small Red Onion

2 slices Whole Wheat Bread

1 tsp Dijon Mustard

1 tbsp Mixed Fresh Herbs

1 leaf Lettuce

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PREPARATION

  • 1

    Preheat your oven to 375°F. Season the chicken breast with salt, pepper, and a sprinkle of mixed fresh herbs.

  • 2

    Roast the chicken for 20-25 minutes or until fully cooked. Allow it to cool slightly before shredding or dicing.

  • 3

    In a bowl, combine the diced chicken with non-fat Greek yogurt, chopped celery, finely minced red onion, Dijon mustard, and extra mixed herbs. Mix until evenly coated.

  • 4

    Lay out the whole wheat bread slices and place a crisp lettuce leaf on one slice.

  • 5

    Spoon the chicken and yogurt salad evenly onto the lettuce, then top with the second slice of bread.

  • 6

    Cut the sandwich in half and serve immediately.

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

Savor a flavor-packed sandwich featuring tender herb-roasted chicken mixed with a tangy, creamy Greek yogurt salad. Fresh crunchy celery and red onions add texture, while a touch of mustard and a medley of herbs deliver an inviting aroma. All nestled between hearty whole wheat bread slices and crisp lettuce for a balanced, wholesome meal.

NUTRITION

379kcal
Protein
50g
Fat
6.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Non-fat Greek Yogurt

1 stalk Celery

1/4 small Red Onion

2 slices Whole Wheat Bread

1 tsp Dijon Mustard

1 tbsp Mixed Fresh Herbs

1 leaf Lettuce

PREPARATION

  • 1

    Preheat your oven to 375°F. Season the chicken breast with salt, pepper, and a sprinkle of mixed fresh herbs.

  • 2

    Roast the chicken for 20-25 minutes or until fully cooked. Allow it to cool slightly before shredding or dicing.

  • 3

    In a bowl, combine the diced chicken with non-fat Greek yogurt, chopped celery, finely minced red onion, Dijon mustard, and extra mixed herbs. Mix until evenly coated.

  • 4

    Lay out the whole wheat bread slices and place a crisp lettuce leaf on one slice.

  • 5

    Spoon the chicken and yogurt salad evenly onto the lettuce, then top with the second slice of bread.

  • 6

    Cut the sandwich in half and serve immediately.