Lemon Chicken Salad Sandwich

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Course: Lunch
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 672kcal

Ingredients

  • 2 TBSP Celery minced
  • 2 TBSP Red onion minced
  • 4 slices Tomato
  • 10 oz Chicken breast boneless skinless
  • 1/4 cup Yogurt
  • 2 TBSP Mayonnaise
  • 1 TBSP Lemon juice
  • 1 tsp Dijon mustard
  • 1 TBSP Fresh tarragon chopped
  • 1/4 cup Walnuts chopped
  • Salt to taste
  • Black pepper to taste
  • 4 slices Whole grain bread lightly toasted
  • 2 slices Swiss cheese
  • 1 cup Carrots peeled and cut into 3 inch sticks
  • 4 TBSP Hummus

Beverage

  • 24 oz Sparkling water
US Customary - Metric

Instructions

  • Heat a pot over water over high heat until boiling.
  • While the water is heating, prep vegetables per the instructions above.
  • Cook the chicken: When the water is hot, add the chicken and cook at a simmer for about 10 minutes until the chicken has reached an internal temperature of 160 °F. Remove from water and transfer to the fridge to cool.
  • Once the chicken is cool, dice it into small pieces and place it back in the fridge to cool fully.
  • Make the chicken salad: Once cooled, mix the chicken with yogurt, mayo, lemon juice, mustard, onion, celery, tarragon, and walnuts. Season with salt and pepper to taste.
  • Serve: Spoon the chicken salad onto the bread and top with tomatoes and cheese. Cut in half and enjoy with carrots, hummus, and sparkling water.

Nutrition

Calories: 672kcal | Carbohydrates: 42g | Protein: 49g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 116mg | Sodium: 809mg | Potassium: 1219mg | Fiber: 9g | Sugar: 8g | Vitamin A: 11113IU | Vitamin C: 11mg | Calcium: 398mg | Iron: 5mg

Lemon Chicken Salad Sandwich

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Lunch
Servings 2
Calories 672 kcal

Ingredients
 
 

  • 2 TBSP Celery minced
  • 2 TBSP Red onion minced
  • 4 slices Tomato
  • 10 oz Chicken breast boneless skinless
  • 1/4 cup Yogurt
  • 2 TBSP Mayonnaise
  • 1 TBSP Lemon juice
  • 1 tsp Dijon mustard
  • 1 TBSP Fresh tarragon chopped
  • 1/4 cup Walnuts chopped
  • Salt to taste
  • Black pepper to taste
  • 4 slices Whole grain bread lightly toasted
  • 2 slices Swiss cheese
  • 1 cup Carrots peeled and cut into 3 inch sticks
  • 4 TBSP Hummus

Beverage

  • 24 oz Sparkling water

Instructions
 

  • Heat a pot over water over high heat until boiling.
  • While the water is heating, prep vegetables per the instructions above.
  • Cook the chicken: When the water is hot, add the chicken and cook at a simmer for about 10 minutes until the chicken has reached an internal temperature of 160 °F. Remove from water and transfer to the fridge to cool.
  • Once the chicken is cool, dice it into small pieces and place it back in the fridge to cool fully.
  • Make the chicken salad: Once cooled, mix the chicken with yogurt, mayo, lemon juice, mustard, onion, celery, tarragon, and walnuts. Season with salt and pepper to taste.
  • Serve: Spoon the chicken salad onto the bread and top with tomatoes and cheese. Cut in half and enjoy with carrots, hummus, and sparkling water.

Nutrition

Calories: 672kcalCarbohydrates: 42gProtein: 49gFat: 35gSaturated Fat: 8gPolyunsaturated Fat: 16gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 116mgSodium: 809mgPotassium: 1219mgFiber: 9gSugar: 8gVitamin A: 11113IUVitamin C: 11mgCalcium: 398mgIron: 5mg
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