Fresh Chicken and Veggie Sandwich


Makes 2 sandwiches

  • 1/2 cup nonfat Greek yogurt
  • 2 tbsp. fresh chives, minced
  • Pepper to taste
  • 1/2 cucumber
  • 2 roma tomatoes
  • 1 cup avocado, cubed
  • 2 tbsp. lemon juice
  • 1/4 cup fresh basil, minced
  • 1 cup sprouts
  • 4 slices chicken breast
  • 4 slices whole wheat bread


  • First off is the yogurt spread, combine Greek yogurt with fresh chives, season with pepper and set aside
  • To make the cucumber salad, dice cucumber, tomato, and avocado and combine in a medium mixing bowl
  • Stir in lime juice and cilantro
  • Now its time to assemble the sandwiches, on 2 slices of bread, place a generous layer of the yogurt spread and top with sprouts and chicken breast
  • On the remaining slices of bread, distribute cucumber salad
  • Press two halves of the sandwich together, slice in half and enjoy!

Quick Tips

  • You can also make this vegetarian by simply leaving out the chicken breast.  It will still be delicious!
  • The acidity in the lime juice of the cucumber salad will prevent your avocado from turning brown overnight so it can be stored in the refrigerator for around 2 days
  • I have also tried toasting the bread before assembling and it gave the sandwich a nice added crunch!
  • Nonfat Greek yogurt is a great source of protein and is also low in calories.  Try it as a substitute for mayonaise, sour cream, and cream cheese

Nutritional Information

Serving Size: 1 sandwich (415g), Calories: 377, Calories from fat: 116, Total Fat: 14g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 23mg, Sodium 660mg, Total Carbohydrate: 40g, Dietary Fiber: 11g, Sugars: 10g, Protein: 23g, Vitamin A: 25%, Vitamin C: 47%, Calcium: 16%, Iron: 16%, Vitamin D: 0%, Folate: 30%




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