Low Sodium Chicken Avocado Sandwich
Fuel your day with this wholesome and heart-healthy **Low Sodium Chicken Avocado Sandwich**, a perfect blend of creamy, zesty, and fresh flavors. This recipe combines tender, poached chicken breast shredded and coated in a luscious avocado spread made with Greek yogurt, lemon juice, and a hint of garlic for a nutrient-packed filling. Layered with crisp lettuce, juicy tomato slices, crunchy red onion, and sprinkled with fragrant cilantro, all tucked between whole-grain sandwich rolls, it’s a satisfying meal that’s light on sodium but big on taste. Ready in just 35 minutes and featuring simple, fresh ingredients, this sandwich is your go-to for a deliciously healthy and guilt-free lunch. Perfect for meal preppers, health-conscious eaters, and avocado lovers everywhere!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece (around 150g) Boneless, skinless chicken breast
- 1 medium Avocado
- 1 tablespoon Lemon juice
- 2 tablespoons Plain Greek yogurt
- 0.25 teaspoon Freshly ground black pepper
- 0.25 teaspoon Garlic powder
- 0.25 cup, thinly sliced Red onion
- 1 medium, sliced Tomato
- 2 Lettuce leaves
- 2 Whole-grain sandwich rolls
- 2 tablespoons, chopped Fresh cilantro leaves
Instructions
Fill a medium saucepan with water and bring it to a boil over medium-high heat.
Add the chicken breast to the boiling water, reduce the heat to a simmer, and poach for 15-20 minutes until fully cooked (internal temperature should reach 165°F).
While the chicken is cooking, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth.
Add lemon juice, Greek yogurt, black pepper, and garlic powder to the mashed avocado, and mix until combined.
Once the chicken is cooked, remove it from the water and let it cool slightly. Shred the chicken using two forks.
Add the shredded chicken to the avocado mixture, and stir until the chicken is fully coated.
Slice the whole-grain sandwich rolls in half. Layer the bottom halves with lettuce leaves, sliced tomato, and red onion.
Spoon the chicken and avocado mixture onto each prepared roll base, spreading evenly.
Sprinkle chopped cilantro over the chicken mixture for added flavor.
Place the top half of each roll over the fillings, slice each sandwich in half, and serve immediately.
Nutrition Facts
Calories |
987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 130 mg | 44% | |
| Sodium | 1918 mg | 83% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 22.3 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 215 mg | 17% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1735 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
