Lemon Chicken Salad Sandwich

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Lemon Chicken Salad Sandwich
3 Chicken Breasts (Boneless, skinless) (Approx 1.5 lbs)
1 Cup Plain Non-fat Greek Yogurt
¼ Cup Chopped Parsley
⅓ Cup Green Onion
½ Cup Toasted Almonds (sliced)
2 Tablespoons Olive Oil
Zest of 1 Lemon
Juice of ½ Lemon
2 slices of toasted Whole Grain Bread
2 Tablespoons Lemon Pepper Spice
½ tsp. Salt

Preheat Oven to 425 degrees and line a baking sheet with foil. Season the chicken breasts with
Lemon Pepper and place in oven to back for 25-35 minutes depending on the thickness of the
chicken breasts. While the chicken is baking, toast the sliced Almonds on a skillet using 1 T of
Olive Oil. It only takes about 5 minutes, and they can burn easily. Set aside to cool. Chop the
Parsley and Green Onion. Zest the 1 lemon, then chop it in half to prepare for the ½ Lemon
Juice. Once the chicken is done baking, let rest for 10 minutes. Shred or cube the chicken
breast and add it to a large mixing bowl. Add ¾ Cup of Greek Yogurt, Parsley, Green Onion,
Toasted Almonds, Lemon Zest, Lemon Juice, Salt and 1 T of Olive Oil to mixing bowl with
chicken. Mix until well combined. Serve on toasted whole grain bread. Tip: for low fat macros
cut the almonds. On a rest day you can sub the bread for rice cakes and change the non-fat
yogurt to 2%.
Serves 6: 385 cals 36C/11F/39P

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