YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken and Greek Yogurt Salad Sandwich
Savor this versatile sandwich that features tender herb-roasted chicken paired with a tangy Greek yogurt salad, fresh celery and red onion, and crisp lettuce, all nestled between whole wheat bread for a harmonious blend of flavors and textures.
INGREDIENTS
4 oz Herb-Roasted Chicken Breast
1/4 cup Nonfat Greek Yogurt
2 slices Whole Wheat Bread
1/4 cup chopped Celery
1 tbsp chopped Red Onion
1 leaf Fresh Lettuce
1 tsp Olive Oil
2 tbsp Mixed Fresh Herbs
PREPARATION
Preheat your oven to 375°F if you need to finish roasting the chicken or warm it up.
Prepare the herb-roasted chicken by either roasting seasoned chicken breast with mixed fresh herbs or using leftover roasted chicken. Slice or shred the chicken into bite-sized pieces.
In a bowl, combine the nonfat Greek yogurt with chopped celery, red onion, and additional mixed fresh herbs to taste. Drizzle in a teaspoon of olive oil and mix until well combined. Season with salt and pepper if desired.
Toast the whole wheat bread slices lightly until they are crisp on the outside.
Layer the chicken pieces and the Greek yogurt salad on one piece of bread. Top with a fresh lettuce leaf and then cover with the second slice of bread.
Cut the sandwich in half and serve immediately. Enjoy either as lunch or dinner, or even for a hearty breakfast!