YOUR SOLIN GENERATED RECIPE
Creamy Dill Chicken Salad Sandwich with Crisp Lettuce
Savor the delightful balance of tender poached chicken mixed with creamy nonfat Greek yogurt and fresh dill, accented by crisp celery and a hint of red onion. This sandwich, served on hearty whole wheat bread with refreshing lettuce, delivers a well-rounded and satisfying meal ideal for breakfast, lunch, or dinner.
INGREDIENTS
4 ounces Chicken Breast
1/4 cup Nonfat Greek Yogurt
1 tbsp Fresh Dill
1 stalk Celery
1/8 medium Red Onion
2 slices Whole Wheat Bread
1 leaf Crisp Lettuce
PREPARATION
Poach the chicken breast in lightly salted water until fully cooked, then allow it to cool and shred or dice it into bite-sized pieces.
In a mixing bowl, combine the shredded chicken, nonfat Greek yogurt, finely chopped fresh dill, diced celery, and a small amount of finely chopped red onion. Season with salt and pepper to taste.
Toast the whole wheat bread slices lightly to add crispness and warmth.
Layer the crisp lettuce on one slice of bread, and then generously spoon the creamy chicken salad mixture over the lettuce.
Top with the second slice of bread, optionally cut the sandwich in half, and serve immediately.