Chicken Salad Sandwiches
Garden fresh romaine and arugula, red onion, yellow tomatoes, fresh dill, avocado, sharp cheddar cheese and chicken breast pieces; tossed in a garlicky poppy seed dressing, served on a toasted wheat hoagie bun.
Prep Time10 minutes mins
Cook Time25 minutes mins
Course: Main Course
Cuisine: American
Keyword: chicken salad, healthy, sandwich
Servings: 4
- 1 large or 2 small chicken breasts baked
- 1 cup romaine lettuce chopped
- ½ cup arugula
- ½ cup yellow grape tomatoes quartered
- ¼ red onion slivered
- 1 handfull fresh dill chopped
- 1 large avocado chopped
- ½ cup sharp cheddar cheese grated
Dressing
- ¼ cup neutral oil of choice
- juice of one lemon
- 12 tablespoons of mayonnaise
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon poppy seeds
- 4 wheat hoagie rolls toasted
Salt and pepper thawed chicken breasts top and bottom.
Bake chicken breasts (thawed) first at 350 degrees for 25-30 minutes; let rest enough to handle and pick apart into pieces.
Prepare veggies by chopping greens, slicing tomatoes in half, and slivering red onion. Wait til the end to dice avocado.
Shred the sharp cheddar cheese.
In a small bowl, whisk together the oil mayonnaise, lemon juice, garlic powder, salt and pepper, and poppy seeds.
In a large bowl toss together the chicken pieces, sliced veggies, dill, avocado and cheddar cheese.
Spoon spoon fulls of the dressing around the outside of the chicken salad bowl, and toss to coat. Add more dressing one spoonful at a time until satisfied.
Dice the avocado and toss into the salad as well.
Store leftover dressing in an airtight container.
Serve on toasted wheat hoagie rolls.
- Use store bought or homemade wheat hoagie rolls.
- Use rotisserie chicken (breast) or bake 1-2 chicken breasts and pick apart into pieces.
- Cheddar can be left out, but sharper cheddar has more flavor, so you can use less than mild cheddar, therefore lowering the fat content.
- Use preferred mayonnaise of any kind.
- Use a neutral flavored oil like vegetable oil, avocado oil, or light olive oil.
- Don't use all the dressing, start by pouring small amounts on the outside of the bowl and tossing to coat. It's likely you won't need it all.
- Store extra dressing in fridge for up to one week.