Hearty Chicken Salad Sandwich

featuring two slices of golden-toasted bread enveloping a generous filling. The filling is a creamy blend of shredded chicken, diced tomatoes, red onions, and green peppers, seasoned with a hint of black pepper. Crisp lettuce leaves add a fresh layer between the filling and the bread, enhancing the texture.

Ingredients

• For the Chicken Salad:
  • 2 cups (300g) cooked chicken breast, shredded
  • ½ cup (120g) mayonnaise
  • ¼ cup (60g) plain Greek yogurt
  • 1 medium tomato, diced
  • ¼ cup (40g) red onion, finely chopped
  • ¼ cup (30g) green bell pepper, diced
  • 1 teaspoon black pepper
  • ½ teaspoon salt (adjust to taste)
  • 1 tablespoon fresh parsley, chopped (optional)
• For the Sandwich:
  • 4 slices of whole-grain or white bread
  • 1 cup (30g) fresh lettuce leaves
  • Butter or olive oil (for toasting)

Equipment

• Mixing bowl
• Spoon or spatula
• Skillet or toaster
• Knife
• Plate

Instructions

1. Prepare the Chicken Salad:
   • In a mixing bowl, combine the shredded chicken, mayonnaise, Greek yogurt, diced tomato, red onion, green bell pepper, black pepper, and salt. Mix well until all ingredients are evenly coated.
   • Add chopped parsley if desired for extra flavor. Taste and adjust seasoning as needed. Refrigerate for 15-20 minutes to let the flavors meld (optional).
2. Toast the Bread:
   • Lightly butter or brush olive oil on one side of each bread slice.
   • Heat a skillet over medium heat or use a toaster. Toast the bread slices until golden brown on both sides, about 2-3 minutes per side in a skillet.
3. Assemble the Sandwich:
   • Place a layer of lettuce leaves on the untoasted side of two bread slices.
   • Spoon a generous portion of the chicken salad mixture over the lettuce.
   • Top with the remaining toasted bread slices, toasted side up.
4. Serve:
   • Cut the sandwiches diagonally if desired, and serve immediately on a plate. Pair with your favorite side, like chips or a pickle, for a complete meal.

Tips

• Chicken Prep: Use leftover rotisserie chicken or poach chicken breasts for a fresh option.
• Customization: Add celery or cucumber for extra crunch, or swap mayo for avocado for a healthier twist.
• Storage: Store leftover chicken salad in an airtight container in the fridge for up to 3 days.

Enjoy this simple yet flavorful sandwich, perfect for a quick lunch or dinner!