Herbal Chicken Salad Sandwiches
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 480 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 58 milligrams
- Sodium
- 540 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 13 grams
- Protein
- 32 grams
- Sugar
- 33 grams
- Total: 1 hr 50 min
- Prep: 20 min
- Inactive: 1 hr 15 min
- Cook: 15 min
Ingredients
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
3 tablespoons mayonnaise
3 tablespoons fat-free plain Greek yogurt
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 fruit-n-nut or rye bread
1 cup packed mixed baby salad greens
Directions
- Bring 4 cups of water to a boil in a large saucepan. Turn off the heat, add the tea bags and let 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, mayonnaise, yogurt, 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.
- Toast the almonds in a dry skillet over medium heat, stirring constantly, until golden, 3 to 4 minutes.
- Divide the chicken among 4 of the bread slices, and top with the almonds, salad greens and the remaining bread slices. Cut in half and serve.