Canyon Ranch Chicken Asparagus Sandwich
The next time you are stuck for sandwich ideas for your brown bag lunch, assemble this fresh tasting Canyon Ranch Chicken Asparagus Sandwich from leftover ingredients you probably had for supper — roasted chicken, asparagus, and tomatoes from a salad perhaps. Set just a few portions aside to be sure you have leftovers for this sandwich. If isn’t grilling season, just substitute oven roasted chicken breast, or, breast torn from a grocer’s rotisserie chicken. It’s also delicious with grilled leftover salmon.
Servings: 4 Servings
Calories: 300kcal
This sandwich is also great on your favorite bread, or, wrapped in lettuce for a low carb lunch entree
Ingredients
- 4 4 oz chicken breasts - boneless and skinless
- ⅓ cup low fat sour cream - or plain low-fat Greek Yogurt
- ½ tablespoon fresh lemon juice
- ½ tablespoon Dijon mustard
- 1 cup cherry tomatoes - sliced, or a few slices of beefsteak tomato
- 12 stalks Asparagus - blanched or grilled
- 1 handful Basil Leaves
- 4 small sandwich buns - or, sliced sandwich bread
Instructions
- Preheat grill.
- Grill chicken breasts for 5 minutes on each side or until cooked through. Or, use torn rotisserie chicken breast meat. If heating your grill, consider grilling your asparagus, too!
- In a small bowl combine sour cream, lemon juice and Dijon mustard and mix well.
- Toast buns or sandwich bread.
- Place one cooked chicken breast on top of toasted bun. Top with 3 spears blanced or grilled asparagus, 1 slice of tomato (or a few sliced cherry tomatoes), a few basil leaves, and 1-1/2 tablespoons mustard sauce.
Spa Index Kitchen Notes
Canyon Ranch suggests serving this sandwich on toasted rye bread, served open-faced.
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Nutrition
Serving: 1 Serving | Calories: 300 kcal (15%) | Carbohydrates: 28 g (9%) | Protein: 31 g (62%) | Fat: 9 g (14%) | Cholesterol: 87 mg (29%) | Sodium: 488 mg (21%) | Fiber: 4 g (17%)
Commenting on my favorite spa recipes! This sandwich is good.
We make chicken often, we make asparagus often. I always make sure I pound thin a few extra chicken tenders and keep them grilled for this sandwich the next day, it’s one of our favorites. We’ve tried it open faced and it is less calories, but we prefer it on small pretzel buns, just so much flavor. My daughter, who can afford the extra calories, always adds a bit of brie cheese to hers and when it melts with the hot asparagus and chicken she says “the best ever.”
Actually a surprisingly elegant sandwich. I used roast chicken I had leftover. Served it with a chilled Chardonnay. Yummy!