We absolutely LOVE quick recipes that incorporate a wide variety of fresh foods & spices; this one fits the bill perfectly! Check out this Avocado Chicken Salad Sandwich submitted by Yelitza Velazquez of Plymouth, Connecticut; at a solid 362 calories per serving of pure deliciousness, this chicken salad sandwich on whole wheat bread can make a great lunch or dinner option for yourself, or your family! The leftovers also store really well in the fridge, saving you some additional time in lunch prep for the next day. It’s packed full of protein (31.8 grams), provides 26% of your DV for dietary fiber, and also contributes positive amounts of calcium & Vitamin C. Give this recipe a try, and share your thoughts with us by leaving a rating & comment below; we know you’ll enjoy this one! Happy Cooking. – Tasty25 Staff
CALORIE COUNT: 362 Calories Per Serving; SERVING SIZE: 214 grams.
What you need:
1 Chicken breast
1/3 Cup celery (chopped)
1/3 Cup tomatoes
1/3 Cup crushed pineapple
2 Tbsp. non-fat greek yogurt
2 Tbsp. avocado (mashed)
2 Tbsp. green onions
1 Tsp. ginger
2 Tsp. lemon juice
1 Tsp. curry
2 Tsp. fresh cilantro (chopped)
1/4 Tsp. sea salt
1 Tsp. black pepper
3 Lettuce leaves
6 Slices whole wheat bread
Feta cheese (Optional)
Olive Oil (For Cooking Chicken Breast)
Directions: (Approximate cook time: 15 minutes; Servings: 3.)
Turn on your stovetop to medium-high heat.
Place a skillet on the stovetop, and cook your thawed chicken breast in olive oil for 8-10 minutes, turning every 90 seconds; after your chicken is thoroughly cooked, cut chicken into bite sized cubes, and set aside.
Next, mix all of your ingredients together, including the chicken cubes, in a medium-sized bowl.
Then, spread a generous amount of the chicken salad mix to a slice of wheat bread; complete sandwich by adding a lettuce leaf, a bit of feta cheese (OPTIONAL), and topping with another piece of wheat bread. Serve immediately. (Refrigerate leftover chicken salad in tupperware for later use.)
Eat & enjoy!
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