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Lemon Chicken Salad Sandwich

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I’m always on the hunt for low fat and high protein recipes. If they are easy to take with me on the go it’s even better.

I’m gluten free, so I switched out the bread on this one. I love the switch from the mayo to non-fat Greek yoghurt as it was yummy and brought the fat way down.

Hope you like it as much as my family did. This comes to us complements of Rachael at Sass En Masse.

FYI I cooked the chicken in my instapot with her recommended spices. It was fast and easy and extra moist.

Lemon Chicken Salad Sandwich

Cuisine: American
Prep time:  
Cook time:  
Total time:  
Serves: 6
This delicious recipe is only 387 calories, including the bread! Feel full and satisfied — and on track with your macros — with this perfect mid-day meal.
  • 3 Chicken Breasts (Boneless, skinless) (Approx 1.5 lbs)
  • 1 Cup Plain Non-fat Greek Yogurt
  • ¼ Cup Chopped Parsley
  • ⅓ Cup Green Onion
  • ½ Cup Toasted Almonds (sliced)
  • 2 Tablespoons Olive Oil
  • Zest of 1 Lemon
  • Juice of ½ Lemon
  • 2 slices of toasted Whole Grain Bread
  • 2 Tablespoons Lemon Pepper Spice
  • ½ tsp. Salt
  1. Preheat Oven to 425 degrees and line a baking sheet with foil.
  2. Liberally season the chicken breasts with Lemon Pepper and place in oven to back for 25-35 minutes depending on the thickness of the chicken breasts.
  3. While the chicken is baking, toast the sliced Almonds on a skillet using 1 T of Olive Oil. It only takes about 5 minutes, and they can burn easily. Set aside to cool.
  4. Chop the Parsley and Green Onion. Zest the 1 lemon, then chop it in half to prepare for the ½ Lemon Juice.
  5. Once the chicken is done baking, let rest for 10 minutes.
  6. Shred or cube the chicken breast and add it to a large mixing bowl.
  7. Add ¾ Cup of Greek Yogurt, Parsley, Green Onion, Toasted Almonds, Lemon Zest, Lemon Juice, Salt and 1 T of Olive Oil to mixing bowl with chicken.
  8. Mix until well combined. Serve on toasted whole grain bread.
Nutrition Information
Serving size: ¾ cup Calories: 387 Fat: 11.4 Carbohydrates: 35.8 Sugar: 7.3 Sodium: 500 mg Fiber: 8.4 Protein: 39.5Cholesterol: 69