Mindful Sodexo 
Nutrition Facts:
Calories: 520, Carbs: 85 g, Protein: 30 g, Fat: 8 g, Sat. Fat: 1.5 g, Sodium: 480 mg, Fiber: 7 g
Prep Time: 25 to 30 minutes Cook time: 30 to 40 minutes, plus 1 hour for pickling Yield: 4 servings; 1 sandwich with roasted potato wedges and a side of grapes Difficulty level: Intermediate
Green Goddess Chicken Salad Sandwich Meal
Ingredients
Prepare
Green Goddess Chicken Salad Sandwich Meal
- 4 whole grain hamburger buns
- 2 tablespoons Green Goddess Dressing
- 4 butter lettuce leaves
- 2 cups Green Goddess Chicken Salad
- 6 tablespoons Pickled Red Onions
- 1 ¼ pounds Roasted Lemon Parsley Potato Wedges
- 2 cups red grapes
- 1. Slice the buns in half and lightly toast the cut sides.
- 2. Spread ½ tablespoon Green Goddess Dressing onto the bottom half of each bun.
- 3. In order, top each bun with:
-1 butter lettuce leaf
-½ cup Green Goddess Chicken Salad
-1 ½ tablespoons Pickled Red Onions - 4. Place the top bun on the sandwich.
- 5. Serve with 5 ounces of roasted lemon parsley potato wedges and 1/2 cup of fresh grapes on the side. Enjoy immediately!
Pickled Red Onions*
- ½ cup apple cider vinegar
- ¼ cup water
- 1 ½ tablespoons granulated sugar
- 1 large red onion, thinly sliced
- 1. In a small saucepan, combine the vinegar, water, and sugar.
- 2. Bring the mixture to a gentle simmer, stirring until the sugar dissolves.
- 3. Place the sliced onions in a heat-safe bowl or jar. Pour the warm pickling liquid over the onions and stir to coat.
- 4. Let cool, then cover and refrigerate for at least 1 hour or overnight for the best flavor.
- 5. *See chef tips for leftover suggestions.
Roasted Lemon Parsley Potato Wedges
- 2 pounds Russet potato, cut into wedges
- 2 ½ teaspoons salt-free Italian seasoning
- 1 ½ tablespoons lemon zest
- 2 ½ teaspoons parsley, finely chopped
- 1. Preheat the oven to 425 degrees Fahrenheit.
- 2. Bring a large pot of water to a boil. Add the potato wedges and cook for 5 to 8 minutes, until just beginning to soften. Drain well and allow the potatoes to cool slightly.
- 3. Toss the wedges with the Italian seasoning. Spread in a single layer on a parchment-lined baking sheet.
- 4. Roast for 15 to 20 minutes, turning once halfway through cooking, until golden brown and crisp around the edges.
- 5. Remove from oven. Transfer to a bowl and toss with the lemon zest and parsley.
Green Goddess Dressing*
- ½ cup plain nonfat Greek yogurt
- ¼ cup light mayonnaise
- ½ cup parsley, finely chopped
- ¼ cup basil, finely chopped
- ¼ cup tarragon, finely chopped
- 1 small garlic clove, finely chopped
- ½ tablespoon lemon juice
- ½ tablespoon extra-virgin olive oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1. In a blender, add all ingredients and blend until smooth and creamy. Cover and refrigerate until ready to use.
- 2. *See chef tips for leftover suggestions.
Green Goddess Chicken Salad
- 12 ounces boneless skinless chicken breast
- 1 tablespoon extra-virgin olive oil
- 1 ½ teaspoons finely chopped garlic
- ½ teaspoon ground black pepper, divided
- ¼ cup Green Goddess Dressing
- 3 tablespoons celery, finely diced
- 2 ¼ tablespoons green onions, thinly sliced
- ½ tablespoon lemon juice
- ⅛ teaspoon kosher salt
- 1. Preheat a grill or skillet over medium-high heat.
- 2. Toss the chicken with oil, garlic, and a pinch black pepper. Cook the chicken until golden brown and cooked to a minimum internal temperature of 165 degrees Fahrenheit. Remove from heat and allow the chicken to cool slightly, then dice into ½ inch pieces.
- 3. In a large bowl, combine the diced chicken, Green Goddess Dressing, celery, green onions, lemon juice, salt, and remaining black pepper.
- 4. Stir gently until evenly combined. Cover and refrigerate until ready to assemble.
Chef Tips:
- No Tarragon? Substitute additional basil, parsley, or fresh dill.
- No Buns? Serve the chicken salad in lettuce cups instead of buns.
- Extra Green Goddess Dressing? Use it as a dip for vegetables, spread for wraps and sandwiches, or drizzle over grain bowls and roasted vegetables.
- Leftover Red Onions: Add them to sandwiches, burgers, tacos, grain bowls, salads, or avocado toast for a bright, tangy crunch.
- Need Some Crunch? Add sliced cucumber, sprouts, or avocado.
- Make Ahead: The pickled onions and dressing can be prepared up to 3 days in advance.
- Meal Prep Friendly: Store the chicken salad in an airtight container for up to 3 days and assemble sandwiches as needed.
