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 refreshing twist on the classic chicken salad sandwich. Tender herb-roasted chicken is mixed with a creamy blend of nonfat Greek yogurt, crisp celery, and a hint of Dijon mustard. Layered between hearty whole wheat bread, this sandwich offers a balanced combination of lean protein, whole grains, and fresh flavors—perfect for any meal of the day.

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NUTRITION

333kcal
Protein
40.6g
Fat
5.3g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Herb-Roasted Chicken Breast

2 slices Whole Wheat Bread

1/4 cup Nonfat Greek Yogurt

1 stalk Celery, diced

1 teaspoon Dijon Mustard

1 tablespoon Fresh Herbs (Parsley, Thyme)

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PREPARATION

  • 1

    Preheat your oven to 375°F if you need to roast the chicken. Season a 3-ounce chicken breast with your preferred herbs (such as thyme, rosemary, salt, and pepper) and roast until fully cooked, about 20-25 minutes. Alternatively, use pre-cooked herb-roasted chicken.

  • 2

    While the chicken cools, finely dice the celery and chop the fresh herbs.

  • 3

    In a bowl, combine the chopped chicken (or shred if pre-cooked), diced celery, Greek yogurt, Dijon mustard, and fresh herbs. Mix well until all ingredients are evenly incorporated.

  • 4

    Toast the whole wheat bread slices lightly if desired.

  • 5

    Assemble the sandwich by layering the chicken yogurt salad between the bread slices.

  • 6

    Serve immediately and enjoy your balanced meal.

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 refreshing twist on the classic chicken salad sandwich. Tender herb-roasted chicken is mixed with a creamy blend of nonfat Greek yogurt, crisp celery, and a hint of Dijon mustard. Layered between hearty whole wheat bread, this sandwich offers a balanced combination of lean protein, whole grains, and fresh flavors—perfect for any meal of the day.

NUTRITION

333kcal
Protein
40.6g
Fat
5.3g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Herb-Roasted Chicken Breast

2 slices Whole Wheat Bread

1/4 cup Nonfat Greek Yogurt

1 stalk Celery, diced

1 teaspoon Dijon Mustard

1 tablespoon Fresh Herbs (Parsley, Thyme)

PREPARATION

  • 1

    Preheat your oven to 375°F if you need to roast the chicken. Season a 3-ounce chicken breast with your preferred herbs (such as thyme, rosemary, salt, and pepper) and roast until fully cooked, about 20-25 minutes. Alternatively, use pre-cooked herb-roasted chicken.

  • 2

    While the chicken cools, finely dice the celery and chop the fresh herbs.

  • 3

    In a bowl, combine the chopped chicken (or shred if pre-cooked), diced celery, Greek yogurt, Dijon mustard, and fresh herbs. Mix well until all ingredients are evenly incorporated.

  • 4

    Toast the whole wheat bread slices lightly if desired.

  • 5

    Assemble the sandwich by layering the chicken yogurt salad between the bread slices.

  • 6

    Serve immediately and enjoy your balanced meal.