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 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.

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NUTRITION

360kcal
Protein
38.5g
Fat
9.5g
Carbs
32.3g

SERVINGS

1 serving

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

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PREPARATION

  • 1

    Preheat your oven to 375°F if reheating or roasting additional chicken pieces. If using pre-roasted chicken, skip this step.

  • 2

    In a bowl, shred or dice the 4 oz of herb-roasted chicken breast.

  • 3

    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.

  • 4

    Fold the shredded chicken into the yogurt mixture until evenly coated.

  • 5

    Toast the whole wheat bread slices lightly to enhance texture.

  • 6

    Spoon the chicken and yogurt mixture evenly onto one slice of toasted bread, then top with the second slice to assemble the sandwich.

  • 7

    Serve immediately, enjoying the blend of herb-infused chicken, tangy Greek yogurt, and the crunch of fresh vegetables.

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 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.

NUTRITION

360kcal
Protein
38.5g
Fat
9.5g
Carbs
32.3g

SERVINGS

1 serving

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

  • 1

    Preheat your oven to 375°F if reheating or roasting additional chicken pieces. If using pre-roasted chicken, skip this step.

  • 2

    In a bowl, shred or dice the 4 oz of herb-roasted chicken breast.

  • 3

    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.

  • 4

    Fold the shredded chicken into the yogurt mixture until evenly coated.

  • 5

    Toast the whole wheat bread slices lightly to enhance texture.

  • 6

    Spoon the chicken and yogurt mixture evenly onto one slice of toasted bread, then top with the second slice to assemble the sandwich.

  • 7

    Serve immediately, enjoying the blend of herb-infused chicken, tangy Greek yogurt, and the crunch of fresh vegetables.