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 the blend of herb-roasted chicken with a tangy Greek yogurt salad, nestled between hearty whole wheat bread. This sandwich bursts with fresh celery, red onion, and a hint of Dijon mustard, balanced with aromatic herbs and a light olive oil drizzle for a delightful texture and taste.

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NUTRITION

410kcal
Protein
45.7g
Fat
10.3g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Herb-Roasted Chicken Breast

1/4 cup Nonfat Greek Yogurt

2 slices Whole Wheat Bread

2 medium slices Red Onion

1 stalk Celery

1 tsp Dijon Mustard

1 tsp Olive Oil

1 tbsp Fresh Herbs (Parsley & Dill)

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PREPARATION

  • 1

    Preheat your oven to 400°F if you need to roast the chicken. Alternatively, use pre-roasted chicken for quicker assembly.

  • 2

    If roasting, season the chicken breast with salt, pepper, and chopped fresh herbs. Drizzle lightly with olive oil and roast until cooked through, about 20-25 minutes. Allow cooling before slicing.

  • 3

    Thinly slice the roasted chicken breast and red onion. Chop the celery and fresh herbs finely.

  • 4

    In a bowl, mix the nonfat Greek yogurt with Dijon mustard, the chopped celery, red onion, and fresh herbs. Stir well to combine into a creamy chicken salad base.

  • 5

    Fold the sliced chicken into the Greek yogurt mixture, ensuring an even coating with the herb dressing.

  • 6

    Toast the whole wheat bread slices if desired, then layer the chicken salad onto one slice and top with the second slice.

  • 7

    Serve immediately and enjoy this balanced, protein-packed 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

Savor the blend of herb-roasted chicken with a tangy Greek yogurt salad, nestled between hearty whole wheat bread. This sandwich bursts with fresh celery, red onion, and a hint of Dijon mustard, balanced with aromatic herbs and a light olive oil drizzle for a delightful texture and taste.

NUTRITION

410kcal
Protein
45.7g
Fat
10.3g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Herb-Roasted Chicken Breast

1/4 cup Nonfat Greek Yogurt

2 slices Whole Wheat Bread

2 medium slices Red Onion

1 stalk Celery

1 tsp Dijon Mustard

1 tsp Olive Oil

1 tbsp Fresh Herbs (Parsley & Dill)

PREPARATION

  • 1

    Preheat your oven to 400°F if you need to roast the chicken. Alternatively, use pre-roasted chicken for quicker assembly.

  • 2

    If roasting, season the chicken breast with salt, pepper, and chopped fresh herbs. Drizzle lightly with olive oil and roast until cooked through, about 20-25 minutes. Allow cooling before slicing.

  • 3

    Thinly slice the roasted chicken breast and red onion. Chop the celery and fresh herbs finely.

  • 4

    In a bowl, mix the nonfat Greek yogurt with Dijon mustard, the chopped celery, red onion, and fresh herbs. Stir well to combine into a creamy chicken salad base.

  • 5

    Fold the sliced chicken into the Greek yogurt mixture, ensuring an even coating with the herb dressing.

  • 6

    Toast the whole wheat bread slices if desired, then layer the chicken salad onto one slice and top with the second slice.

  • 7

    Serve immediately and enjoy this balanced, protein-packed sandwich.