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Grilled Chicken Sandwich with Spicy Almond Dressing & Herb Salad Recipe

Name: Grilled Chicken Sandwich with Spicy Almond Dressing & Herb Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 boneless skinless chicken breasts; 1 English cucumber; 1 small bunch of fresh cilantro; 2 cloves garlic; 1 pint cherry tomatoes; 1 lemon; 2 red bell peppers; 2 shallots; 4 ciabatta rolls; 1/4 teaspoon black pepper; 1/4 teaspoon ground cumin; 1/4 teaspoon crushed red pepper flakes; 1/4 teaspoon smoked paprika; 2 tablespoons olive oil; 1 tablespoon honey; 2 tablespoons Greek yogurt; 1/4 cup almond butter; 1 tablespoon apple cider vinegar; 1/2 teaspoon salt; 2 tablespoons low sodium soy sauce

Stashcook

This is a yummy chicken sandwich with a spicy almond dressing. It has a fresh herb salad with veggies. You grill the chicken and put it on a bun. Then you add the dressing and salad. It's good for lunch or dinner.

Ingredients

4 boneless skinless chicken breasts

1 English cucumber

1 small bunch of fresh cilantro

2 cloves garlic

1 pint cherry tomatoes

1 lemon

2 red bell peppers

2 shallots

4 ciabatta rolls

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon smoked paprika

2 tablespoons olive oil

1 tablespoon honey

2 tablespoons Greek yogurt

1/4 cup almond butter

1 tablespoon apple cider vinegar

1/2 teaspoon salt

2 tablespoons low sodium soy sauce

Method

In a small bowl, whisk together the juice of 1 lemon, almond butter, soy sauce, honey, 1 tablespoon of water, and spices to create the spicy almond dressing. Set aside.

In a medium bowl, combine olive oil, Greek yogurt, apple cider vinegar, salt, and black pepper to make the salad dressing.

Preheat a grill pan or outdoor grill over medium-high heat.

Pat the chicken dry and season with salt and pepper. Grill the chicken for about 5 minutes per side, or until cooked through and nicely charred. Transfer to a plate and cover with foil to keep warm.

While the chicken is grilling, peel and thinly slice the shallots. Quarter the cherry tomatoes and dice the red bell peppers. Slice the cucumber into half-moons. Add all the veggies to the bowl with the salad dressing.

Chop the cilantro leaves and add to the salad. Toss everything together.

Toast the ciabatta rolls if desired.

Spread a generous amount of the spicy almond dressing on the bottom half of each ciabatta roll. Place a grilled chicken breast on top, followed by more dressing if desired.

Top the chicken with a portion of the herb salad and cover with the top half of the ciabatta roll.

Serve the grilled chicken sandwiches immediately with any remaining salad on the side.

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