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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