Herbal Chicken Sandwiches with Apple-Avocado Smoothie

The herbal tea flavor of this delicious sandwich pairs perfectly with the creamy avocado smoothie.

Total Time:
1 hr 40 min
25 min
1 hr
15 min

4 servings

  • Chicken Sandwiches:
  • 4 jasmine green tea bags
  • Kosher salt
  • Two 6-ounce boneless, skinless chicken breasts, cut into small bite-size cubes
  • 1/3 cup finely diced red onion
  • 2 cups plus 3 tablespoons fat-free plain Greek yogurt
  • 3 tablespoons mayonnaise
  • 2 tablespoons thinly sliced fresh basil
  • 1 tablespoon finely chopped fresh tarragon
  • 1 1/2 teaspoons white balsamic vinegar
  • 2 tablespoons sliced natural almonds
  • 8 slices whole wheat bread
  • 1 cup packed mixed baby salad greens
  • 1/4 cup raspberry jam
  • Apple-Avocado Smoothies:
  • 1 cup apple juice
  • 2 teaspoons freshly squeezed lime juice
  • 6 sprigs fresh basil or mint leaves
  • 2 Granny Smith apples, cored, skin on and chopped
  • 1 ripe Hass avocado, pitted
  • 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.

Per serving: Calories 580; Fat 19 g (Saturated 3 g); Cholesterol 60 mg; Sodium 730 mg; Carbohydrate 66 g; Protein 38 g; Fiber 9 g; Sugars 37 g

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    This recipe is featured in:

    Healthy Weeknight Dinners