Lemon Chicken Salad Sandwich
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
This delicious recipe is only 387 calories, including the bread! Feel full and satisfied -- and on track with your macros -- with this perfect mid-day meal.
  • 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
  1. Preheat Oven to 425 degrees and line a baking sheet with foil.
  2. Liberally 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.
  3. 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.
  4. Chop the Parsley and Green Onion. Zest the 1 lemon, then chop it in half to prepare for the ½ Lemon Juice.
  5. Once the chicken is done baking, let rest for 10 minutes.
  6. Shred or cube the chicken breast and add it to a large mixing bowl.
  7. 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.
  8. Mix until well combined. Serve on toasted whole grain bread.
Nutrition Information
Serving size: ¾ cup Calories: 387 Fat: 11.4 Carbohydrates: 35.8 Sugar: 7.3 Sodium: 500 mg Fiber: 8.4 Protein: 39.5 Cholesterol: 69
Recipe by Sass En Masse at http://sassenmasse.com/2016/02/lemon-chicken-salad-sandwich/