The herbal tea flavor of this delicious sandwich pairs perfectly with the creamy avocado smoothie.
Recipe courtesy of Food Network Kitchen
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Herbal Chicken Sandwiches with Apple-Avocado Smoothie
Total:
1 hr 40 min
Prep:
25 min
Inactive:
1 hr
Cook:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
1 hr 40 min
Prep:
25 min
Inactive:
1 hr
Cook:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Chicken Sandwiches:
Apple-Avocado Smoothies:

Directions

For the chicken salad: Bring 4 cups water to a boil in a large saucepan. Turn off the heat, add the tea bags and steep for 5 minutes.

Remove the tea bags and bring back to a rolling boil. Stir in 1/2 teaspoon salt and the chicken. Cover, reduce the heat to low and poach until fully cooked, about 7 minutes. Drain and transfer the chicken to a small bowl to cool to room temperature.

Stir together the onions, 3 tablespoons of the yogurt, the mayonnaise, basil, tarragon, vinegar and 1/2 teaspoon salt in a large bowl. Stir in the cooled chicken, cover and refrigerate for at least 1 hour to allow the flavors to combine. (Can be made and refrigerated a day ahead.)

Toast the almonds in a dry skillet over medium heat, stirring constantly, until golden, 3 to 4 minutes.

Divide the chicken among four of the bread slices. Top each with the toasted almonds, salad greens and the remaining bread slices. Cut in half.

For the smoothies: Combine the apple juice, 1 cup ice, lime juice, basil, apples and avocado together in a blender, and pulse until the ice is incorporated. Then puree until smooth. Divide evenly among four glasses.

Serve each sandwich with a smoothie and 1/2 cup of Greek yogurt topped with 1 tablespoon of raspberry jam.

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