Chicken and feta sandwiches

Name: Chicken and feta sandwiches
Yield: 6 servings
Cuisine: Canada
Ingredients: shredded cooked chicken breast 750 mL (3 cups); green onions, thinly sliced 2; red bell pepper, diced 1; chopped fresh cilantro or basil 45 mL (3 tbsp); grated lemon zest 2 mL (½ tsp); lemon juice 30 mL (2 tbsp) (about 1 lemon); 0% plain Greek yogurt 45 mL (3 tbsp); light mayonnaise 30 mL (2 tbsp); light crumbled feta cheese (optional) 125 mL (½ cup); ground pepper 1 mL (¼ tsp); dense pumpernickel rye bread or whole grain bread 12 thin slices; lettuce leaves 6 leaves

These chicken sandwiches are great to use up leftover cooked chicken. The crispness of red peppers and the freshness of lemon and cilantro fill the sandwiches with many flavours and textures.

Original source ↗

Ingredients

ServingsServes 6Original: Serves 6

shredded cooked chicken breast750 mL (3 cups)
green onions, thinly sliced2
red bell pepper, diced1
chopped fresh cilantro or basil45 mL (3 tbsp)
grated lemon zest2 mL (½ tsp)
lemon juice30 mL (2 tbsp) (about 1 lemon)
0% plain Greek yogurt45 mL (3 tbsp)
light mayonnaise30 mL (2 tbsp)
light crumbled feta cheese (optional)125 mL (½ cup)
ground pepper1 mL (¼ tsp)
dense pumpernickel rye bread or whole grain bread12 thin slices
lettuce leaves6 leaves

Method 3 steps

In a large bowl, combine chicken, onion, bell pepper and cilantro.
In a small bowl, whisk together lemon zest, lemon juice, yogurt and mayonnaise. Stir in feta, if using, and pepper. Pour over chicken mixture and stir to combine.
Divide mixture among 6 of the bread slices. Top with lettuce and remaining bread. Cut in half to serve.