Life has been crazy in the Suddeath house these last couple weeks – in the best possible way. But one thing that has been tossed out the window is our normal routine. Grocery shopping, meal planning, and food prepping have all been haphazard to say the least.
So in a last minute attempt to get lunch on the table last week, this lemon herb chicken salad was the result. A rough draft of a chicken salad, I will admit, but delicious all the same. It’s full of approachable ingredients – chives and basil, lemon juice, and chicken. And instead of using only mayonnaise, I combined it with greek yogurt to make it lighter. The herbs were from our potted herb garden (i.e. four pots sitting outside our front door). So if you have herbs you are growing or need to use before they go bad, you can easily use whatever you have on hand in this chicken salad and it will turn out great.
Guidelines for a Healthy Sandwich
Before I knew anything about nutrition, I totally bought into the mindset that all sandwiches were healthy. I guess the Subway commercials are to blame for that. I’m very careful about the sandwiches I choose nowadays.
With that, here are my guidelines for choosing a healthy sandwich:
- Instead of highly processed deli meats, choose uncured and minimally processed meats such as shredded chicken, canned tuna or salmon (in water), and roast turkey.
- Choose breads that are made of 100% whole grains and zero preservatives. My absolute favorite bread is Ezekiel bread. This bread is made with sprouted grains and is low in added sugars and sodium. Or if you have time to make your own homemade whole grain bread, it’s well worth it!
- If you’re going for a vegetarian or vegan sandwich, go for protein options like tempeh, tofu, falafel, melted cheese, eggs, hummus, or bean spreads.
- Layer as many vegetables as possible on top. As you can see from these pictures, I included 1 protein and 3 vegetables.
- 2 cups shredded organic chicken
- 3 tablespoons mayonnaise
- 3 tablespoons greek yogurt
- ¼ cup fresh basil, chopped
- ¼ cup fresh chives, chopped
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
- Dash of celery salt
- In a large bowl, combine all ingredients and stir to combine. Serve on sandwiches and salads. Keeps in the refrigerator for up to 7 days.
Looking for more chicken recipes? Try these: