Name: Herbal Chicken Sandwiches with Apple-Avocado Smoothie
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 servings
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; 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; 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.

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