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
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 580 calorie
- Total Fat
- 19 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 60 milligrams
- Sodium
- 730 milligrams
- Carbohydrates
- 66 grams
- Dietary Fiber
- 9 grams
- Protein
- 38 grams
- Sugar
- 37 grams
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- Level: Easy
- Total: 1 hr 40 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 580 calorie
- Total Fat
- 19 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 60 milligrams
- Sodium
- 730 milligrams
- Carbohydrates
- 66 grams
- Dietary Fiber
- 9 grams
- Protein
- 38 grams
- Sugar
- 37 grams
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
- 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.
