Herbal Chicken Sandwiches with Apple-Avocado Smoothie

The herbal tea flavor of this delicious sandwich pairs perfectly with the creamy avocado smoothie.
  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 25 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.)
  4. Toast the almonds in a dry skillet over medium heat, stirring constantly, until golden, 3 to 4 minutes.
  5. 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.
  6. 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.
  7. Serve each sandwich with a smoothie and 1/2 cup of Greek yogurt topped with 1 tablespoon of raspberry jam.
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