American
Chicken sandwich
Last night's chicken with yogurt sauce and salad in toasted bread.
- 12minutes
- 9servings
- 189kcal each
- 7gprotein
Ingredients
The amounts here and inside every step follow this number.
- Bread 18 slices
- Yogurt 225 g
- Lettuce 135 g
- Tomatoes 2¼ medium
- Cucumber 2¼
From the cupboard
- Leftover cooked chicken, about 3⅓ cups
- For the yogurt spread: pinch of salt, black pepper, a little garlic or mint
- 2¼–4½ tablespoons water to warm the chicken
What you will need
Frying pan, Toaster or tawa, Two forks, Small bowl, Knife and board
Method
-
1
Shred and warm the chicken 4 min
Remove any bones and shred the chicken with two forks. Warm it in the pan with 2¼–4½ tablespoons water, stirring.
Ready when: Chicken is steaming hot all the way through.
-
2
Make the yogurt spread 2 min
Mix the yogurt with salt, pepper and a little crushed garlic or mint.
In this step
- Yogurt225 g
Ready when: Thick, seasoned spread.
-
3
Slice the vegetables 3 min
Wash and dry the lettuce. Slice the tomato and cucumber thinly.
In this step
- Lettuce135 g
- Tomatoes2¼ medium
- Cucumber2¼
Ready when: Thin, dry slices.
-
4
Toast and fill 4 min
Toast the bread until light golden. Spread with yogurt, then add lettuce, chicken, tomato and cucumber. Close and cut in half.
In this step
- Bread18 slices
- Lettuce135 g
- Tomatoes2¼ medium
- Cucumber2¼
Ready when: Crisp toast, warm filling.
Cook Chicken sandwich from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
