Grilled Chicken Sandwich with Herbed Yogurt Spread

  • Yield: servings


1/3cup plain Greek nonfat yogurt
1teaspoon minced garlic
3/4teaspoon chopped fresh parsley
1/2teaspoon fresh thyme
1/4teaspoon dried oregano
4ounces boneless, skinless chicken breast
1slice pumpernickel bread
1leaf red leaf lettuce
4slices cucumber, thinly sliced
1slice red onion, thinly sliced


  1. Combine the plain Greek nonfat yogurt, garlic, parsley, thyme, and oregano in a shallow bowl. Season with salt and freshly ground black pepper to taste.
  2. Reserve 2 tablespoons of the yogurt-herb mixture, cover with plastic wrap, and refrigerate.
  3. In a bowl, coat the chicken on all sides with the remaining yogurt-herb mixture. Cover with plastic wrap and refrigerate 15 minutes.
  4. Coat a nonstick grill pan with canola oil cooking spray and preheat over medium-high heat. Cook the chicken about 6 minutes per side, or until cooked through.
  5. Spread 1 tablespoon of the reserved yogurt-herb mixture on the bread. Place the lettuce and chicken on top.
  6. Spread the remaining yogurt-herb mixture over the chicken and top with the cucumber and onion.

Recipe courtesy of Keri Glassman