Prep time
20 min
These chicken sandwiches are great to use up leftover cooked chicken. The crispness of red peppers and the freshness of lemon and cilantro fill the sandwiches with many flavours and textures.
Cook time
0 min
Servings
6
Prep time
20 min
Cook time
0 min
Servings
6
Ingredients
- 750 mL (3 cups) shredded cooked chicken breast
- 2 green onions, thinly sliced
- 1 red bell pepper, diced
- 45 mL (3 tbsp) chopped fresh cilantro or basil
- 2 mL (½ tsp) grated lemon zest
- 30 mL (2 tbsp) lemon juice (about 1 lemon)
- 45 mL (3 tbsp) 0% plain Greek yogurt
- 30 mL (2 tbsp) light mayonnaise
- 125 mL (½ cup) light crumbled feta cheese (optional)
- 1 mL (¼ tsp) ground pepper
- 12 thin slices dense pumpernickel rye bread or whole grain bread
- 6 lettuce leaves
Directions
- In a large bowl, combine chicken, onion, bell pepper and cilantro.
- In a small bowl, whisk together lemon zest, lemon juice, yogurt and mayonnaise. Stir in feta, if using, and pepper. Pour over chicken mixture and stir to combine.
- Divide mixture among 6 of the bread slices. Top with lettuce and remaining bread. Cut in half to serve.
Watch the video
How to make Greek-style chicken sandwiches
Tips
- Little chefs can stir together salad ingredients and assemble sandwiches.
- The chicken mixture can be served in whole grain pita pockets or tortillas.
- Add more colour and crunch by tucking in chopped cucumbers and tomatoes.
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