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%)