Low Sodium Chicken Club Sandwich
Elevate your lunchtime routine with this savory and health-conscious Low Sodium Chicken Club Sandwich! Packed with tender, perfectly seasoned chicken breast, creamy avocado mash with a refreshing twist of lemon, and crisp layers of fresh veggies like lettuce, tomato, and cucumber, this sandwich delivers flavor without the extra salt. Whole-grain bread adds wholesome nutrition, while unsalted mayonnaise and a sodium-free seasoning blend make every bite deliciously mindful of your dietary needs. Quick to prepare and ideal for a balanced meal, this low sodium recipe is perfect for anyone seeking to enjoy a classic favorite with a healthy twist.
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Recipe Information
Ingredients
- 1 piece (about 6 ounces) Boneless, skinless chicken breast
- 4 slices Whole-grain bread slices
- 1 medium Avocado
- 1 teaspoon Fresh lemon juice
- 0.25 teaspoon Freshly ground black pepper
- 0.25 teaspoon Garlic powder
- 4 leaves Lettuce leaves
- 1 medium, sliced Tomatoes
- 0.5 medium, sliced Cucumber
- 1 teaspoon Olive oil
- 2 tablespoons Unsalted mayonnaise
- 1 teaspoon Sodium-free seasoning blend
Instructions
Start by preparing the chicken breast. Using a sharp knife, carefully slice the chicken breast in half horizontally to create two thin pieces.
Season both sides of the chicken pieces with the sodium-free seasoning blend, freshly ground black pepper, and garlic powder.
In a skillet over medium heat, add the olive oil. Once hot, add the chicken pieces and cook for about 4-5 minutes on each side or until fully cooked and golden brown. Remove from the pan and set aside.
While the chicken is cooking, prepare the avocado spread. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork until smooth, then stir in the fresh lemon juice.
Lightly toast the whole-grain bread slices in a toaster or on a dry skillet over medium heat until golden and crisp.
To assemble the sandwich, spread a thin layer of unsalted mayonnaise on one side of each bread slice.
On two slices of the toasted bread, spread the mashed avocado evenly.
Place 2 lettuce leaves on each slice with avocado. Then, layer the cooked chicken breast pieces on top of the lettuce.
Top the chicken with slices of tomato and cucumber.
Finish by placing the remaining two slices of toasted bread on top, mayonnaise side down, to complete the sandwich.
Cut each sandwich in half diagonally and serve immediately.
Nutrition Facts
Calories |
1161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 679 mg | 30% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 12.4 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 201 mg | 15% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1930 mg | 41% | |
*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.
