fbpx Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Grilled Chicken Sandwich | A Nutritionist Eats

Grilled Chicken Sandwich

  • Author: Emily Dingmann
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 4 1x

Ingredients

Scale
  • 4 Tbsp mayonnaise
  • 1 Tbsp sriracha (give or take depending on how hot you like it!)
  • 3 medium red skin potatoes, washed
  • 3 Tbsp olive oil
  • 1 pound chicken thighs, pounded even
  • 1 Tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 68 cups salad greens
  • 2 tomatoes
  • 8 oz (8 slices) multigrain bread
  • 1 avocado, mashed and seasoned with salt
  • 4 slices of swiss cheese

Instructions

  1. Heat grill to medium-high heat.
  2. Make aïoli: combine mayonnaise and sriracha. Set aside.
  3. Make potatoes: cut potatoes into wedges about 1inch thick and toss with 1 Tbsp of olive oil, and salt & pepper.
  4. Prep chicken: drizzle 1 Tbsp oil, salt & pepper.
  5. Place potatoes on grill and cook for about 7-10 minutes, flip over.
  6. Add chicken to grill and cook for 5-7 minutes, flip over. Cook both chicken and potatoes another 10 minutes, until both are thoroughly cooked through and remove from grill.
  7. Slice 1 tomato for sandwiches and remaining into small pieces for the salad.
  8. Whisk together balsamic vinegar, dijon and remaining 1 Tbsp of olive oil together in a large bowl. Add greens and toss.
  9. Assemble sandwiches, plate sides.

Notes

If you aren’t a fan of spice or sriracha, try pesto instead!


Nutrition

  • Calories: 700
  • Sugar: 11
  • Sodium: 600
  • Fat: 32
  • Saturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 62
  • Fiber: 9
  • Protein: 40
  • Cholesterol: 120