A refreshing twist on chicken salad sandwiches.I don’t think I can go back to eating regular chicken salad after this. This is easily one of the best recipes I have ever made. It’s so good that I have been eating left-overs for breakfast for the past 3 days.
This sandwich is great served fresh and hot, cold, or reheated. For those on Medifast, omit the bread and mozzarella cheese slices. Instead, use the butter lettuce leaves as lettuce cups or wraps.
- 6 Scali Rolls or French baguette
- 6 slices of reduced fat mozzarella
- Butter Lettuce leaves torn in half, stems removed
- 1 small container of plain nonfat Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1 bunch of parsley
- 1 tbsp basil paste or 1/2 cup packed basil leaves
- 1 tbsp garlic paste or 3 garlic cloves
- 1 tsp olive oil
- 4 chicken breasts
- Garlic powder
- Ground thyme
1. Trim excess fat from the chicken breasts. Season one side of the chicken breasts with salt, garlic powder, and ground thyme. Rub the seasonings in and repeat with the other side.
If using a George Foreman, close the lid and preheat for 5 minutes. Place the chicken on the George Foreman and cook for 2 minutes, flip the chicken, then cook for 1 more minute. Make sure the chicken breasts don’t touch. Remove to a cutting board.
If you don’t have a George Foreman, use a large skillet. Place the chicken on the skillet and cook over medium-high heat until cooked throughout and lightly browned, about 5-7 minutes per side. Remove to a cutting board.
Cut the chicken into 1/4 inch wide strips, then into small pieces. Place the chicken in a medium mixing bowl.
2. In a food processor, combine the parsley leaves, basil paste/basil, garlic paste/garlic, and olive oil. Pulse until smooth.
If you don’t have a food processor, finely chop the basil, garlic, and parsley. In a small bowl, combine the parsley, basil, garlic, and olive oil and stir until smooth.
3. Add the pesto to the bowl with the chicken. Add the Greek yogurt and Parmesan cheese to the bowl and stir until combined.
4. Slice the Scali rolls in half lengthwise, or if using a French baguette, slice the baguette in half lengthwise then into equal sections about 5 inches long. Lightly butter a skillet and place the bread sliced side down. Toast the bread until lightly brown and crisp. Remove from heat.
5. Place the bread on a plate. Starting with the bottom half, add two butter lettuce leaves and one mozzarella slice torn into two pieces. Add about 1/2 cup of the pesto mixture on top of the cheese. Top with the top half of the bread.
Based off of the recipe found on Damn Delicious