YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken and Greek Yogurt Salad Sandwich
Savor a hearty sandwich featuring tender herb-roasted chicken paired with a creamy Greek yogurt salad, accented by crisp celery and a touch of tangy Dijon mustard. This satisfying meal offers a perfect balance of lean protein and whole grains, making it ideal for any time of day.
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 tsp Dijon Mustard
1 tsp Olive Oil
Pinch of Mixed Dried Herbs
PREPARATION
Preheat your oven to 375°F if reheating or roasting additional chicken pieces. If using pre-roasted chicken, skip this step.
In a bowl, shred or dice the 4 oz of herb-roasted chicken breast.
In a separate bowl, combine the Greek yogurt, Dijon mustard, olive oil, mixed dried herbs, chopped celery, and red onion to form a creamy chicken salad mixture.
Fold the shredded chicken into the yogurt mixture until evenly coated.
Toast the whole wheat bread slices lightly to enhance texture.
Spoon the chicken and yogurt mixture evenly onto one slice of toasted bread, then top with the second slice to assemble the sandwich.
Serve immediately, enjoying the blend of herb-infused chicken, tangy Greek yogurt, and the crunch of fresh vegetables.