Chicken Salad Sandwich Recipe

Subtle and pleasant plant-food flavors, combined with the tender and well-seasoned taste of chicken, make this chicken salad sandwich amazing all by itself. And don't forget the lime juice! A drizzle of this juice will raise your dish by adding zesty freshness.

cook TIME 30 mins
prep TIME 15 mins
total TIME 1 hr 45 mins
INACTIVE TIME 1 hr

Course: Main CourseCuisine: American

Servings: 4 servings

Calories: 507 kcal

Author: Tuyet Pham, Luna Regina

Ingredients (17)

12 oz skinless boneless chicken breasts
12 slices sprouted wheat bread
4 oz tomatoes 2 medium, sliced
2 oz lettuce chopped
2 oz cucumber diced
2 oz celery diced
1 oz sliced almonds
1 cup grapes halved
6 tbsp Japanese mayonnaise
1 tbsp olive oil
1 tbsp onion diced
1/4 tsp salt
1 tsp lime juice
1/2 tsp traditional Dijon mustard
1 tsp cilantro
1 tsp scallion
1/2 tsp black pepper

INSTRUCTIONS

Heat 1 tbsp olive oil in a cast iron pan on high heat. Arrange 12 oz chicken breasts in the pan to fry for about 15-20 minutes. Slightly season with 1/4 tsp salt and 1/2 tsp black pepper. Turn over halfway through to ensure even cooking on both sides.

Once done, let them cool and cut into cubes.

In a bowl, add all the ingredients together: Chicken cubes, 2 oz cucumber, 2 oz celery, 1 cup grapes, 1 oz almonds, 6 tbsp mayonnaise, 1 tsp lime juice, 1/2 tsp mustard, 1 tsp cilantro, 1 tsp scallion, 1 tbsp onion.

Toss well. Cover with plastic wrap and refrigerate for at least one hour.

Finally, serve between bread slices with 2 oz chopped lettuce and 4 oz sliced tomatoes.

Nutrition