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.
Servings: 4 servings
- 12 oz skinless boneless chicken breasts
- 1 cup grapes halved
- 6 tbsp Japanese mayonnaise
- 1 tbsp olive oil
- 1 tsp lime juice
- 1/2 tsp traditional Dijon mustard
- 1/4 tsp salt
- 2 oz celery diced
- 1 tsp cilantro
- 1 tsp scallion
- 2 oz cucumber diced
- 1/2 tsp black pepper
- 1 tbsp onion diced
- 1 oz sliced almonds
- 4 oz tomatoes 2 medium, sliced
- 2 oz lettuce chopped
- 12 slices sprouted wheat bread
Heat the olive oil in a cast iron pan on high heat. Arrange the chicken breasts in the pan to fry for about 15-20 minutes. Slightly season with salt and 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 and toss well. Cover with plastic wrap and refrigerate for at least one hour.
Finally, serve between bread slices with lettuce and tomato.
Serving: 1serving | Calories: 507kcal | Carbohydrates: 29g | Protein: 31g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 545mg | Potassium: 549mg | Fiber: 10g | Sugar: 8g | Vitamin A: 421IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg