Ingredients
- 2 Chicken breast boneless skinless butterflied
- 1 tbsp Dry rub seasoning blend For example: Mrs Dash (or use your favorite seasoning blend)
- 4 tbsp Mayonnaise
- 1 tsp Chipotle Sauce
- 8 Naan Sandwich Rounds or sandwich thins
- 2 cups Spring mix
- 1 cup Feta cheese
- 8 slices Tomato
- 1/2 cup Red onion shaved
- 1 Avocado pitted and sliced
- 2 oz Potato chips
Marinated Olives
- 1 cup Kalamata olives
- 1/4 cup Sun dried tomatoes chopped
- 1 tsp Lemon juice
- 2 tbsp Extra-virgin olive oil
- 1 tsp Fresh thyme chopped
Instructions
- For the olives: Mix all ingredients together in a bowl and set aside until ready to serve.
- Season the chicken on both sides well with seasoning rub, salt, and pepper.
- In a bowl mix the mayo and chipotle.
- Preheat a grill or grill pan on medium heat. Cook on both sides to an internal temperature of 160 degrees. (Cook time depends on how thick the breast is.) Once cooked slice the chicken in half to fit the naan rounds.
- Spread the chiptole mayo on both halves of the naan rounds. Layer with a spring mix, feta, chicken, tomato, onion, and avocado.
- Serve with chips and olives.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 571kcal | Carbohydrates: 24g | Protein: 22g | Fat: 45g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1226mg | Potassium: 1157mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1152IU | Vitamin C: 26mg | Calcium: 240mg | Iron: 2mg
Mediteranean Chicken Sandwich
Ingredients
- 2 Chicken breast boneless skinless butterflied
- 1 tbsp Dry rub seasoning blend For example: Mrs Dash (or use your favorite seasoning blend)
- 4 tbsp Mayonnaise
- 1 tsp Chipotle Sauce
- 8 Naan Sandwich Rounds or sandwich thins
- 2 cups Spring mix
- 1 cup Feta cheese
- 8 slices Tomato
- 1/2 cup Red onion shaved
- 1 Avocado pitted and sliced
- 2 oz Potato chips
Marinated Olives
- 1 cup Kalamata olives
- 1/4 cup Sun dried tomatoes chopped
- 1 tsp Lemon juice
- 2 tbsp Extra-virgin olive oil
- 1 tsp Fresh thyme chopped
Instructions
- For the olives: Mix all ingredients together in a bowl and set aside until ready to serve.
- Season the chicken on both sides well with seasoning rub, salt, and pepper.
- In a bowl mix the mayo and chipotle.
- Preheat a grill or grill pan on medium heat. Cook on both sides to an internal temperature of 160 degrees. (Cook time depends on how thick the breast is.) Once cooked slice the chicken in half to fit the naan rounds.
- Spread the chiptole mayo on both halves of the naan rounds. Layer with a spring mix, feta, chicken, tomato, onion, and avocado.
- Serve with chips and olives.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 571kcalCarbohydrates: 24gProtein: 22gFat: 45gSaturated Fat: 11gPolyunsaturated Fat: 11gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 75mgSodium: 1226mgPotassium: 1157mgFiber: 7gSugar: 7gVitamin A: 1152IUVitamin C: 26mgCalcium: 240mgIron: 2mg
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