Sandwiches with chicken boiled in green tea and smoothie with avocado

The filling for these sandwiches is made from chicken breast mixed with onions, basil and tarragon and seasoned with yogurt sauce. Chicken is pre-boiled in green tea with jasmine. it gives it an unusual flavor, which is interestingly combined with greens. Put chicken salad on slices of bread, add fresh salad greens and sprinkle with crispy almond petals. AT Serve Greek raspberry jam yogurt in a separate cup. is he will be a great dessert after chicken, and gourmets can spread im top a sandwich and enjoy the unusual contrast of tastes. An excellent addition to the sandwich will also be refreshing and nutritious apple smoothie with avocado. Nutrition value per serving: (total 4) Calories 580, total fat 19 g., saturated fat g., proteins 38 g., Carbohydrates 66 g., Fiber g., Cholesterol mg., Sodium mg., sugar d. Share with friends: Time: 1 hour. 40 min Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Chicken sandwiches

• 2 chicken breasts weighing 170 gr. boneless and skinless cut into small cubes 1 bite in size
• 4 bags of green tea with jasmine
• 1/3 Art. diced red onion
• 2 tbsp. + 3 tbsp. l plain nonfat yogurt
• 3 tbsp. l mayonnaise
• 2 tbsp. l thinly sliced ​​basil
• 1 tbsp. l finely chopped tarragon
• 1.5 tsp white balsamic vinegar
• 2 tbsp. l chopped almonds
• 8 slices of whole grain wheat bread
• 1 tbsp. salad greens
• 1/4 Art. raspberry jam

Apple Smoothie with Avocado

• 1 tbsp. apple juice
• 2 tsp freshly squeezed lime juice
• 6 sprigs of fresh basil or mint leaves
• 2 Granny Smith apples, peeled and core and chopped
• 1 ripe Hass avocado, peeled

Recipes with similar ingredients: chicken breasts, green tea, Avocado, apple juice, lime juice, balsamic vinegar, tarragon, basil, mint, white bread, lettuce, almonds

Recipe preparation:

1. Chicken salad. Bring to a boil in a large saucepan. 4 Art. water. Turn off the fire, put the tea bags in water and insist 5 minutes.
2. Take out the tea bags and bring the tea to a boil. Intervene 0.5 tsp salt and chicken. Cover, reduce heat to minimum and cook until fully cooked, about 7 minutes. Drain liquid and transfer the chicken to a small bowl to cool to room temperature.
3. Combine onion in a large bowl, 3 tbsp. l yogurt, mayonnaise, basil, tarragon, vinegar and 0.5 tsp. salt. Stir in the cooled chicken cover and refrigerate for at least 1 hour to all tastes and aromas mixed. Salad can be prepared in advance and Store 1 day in the refrigerator.
4. In a dry frying pan over medium heat, stirring constantly, toast the almonds until golden brown, 3-4 minutes.
5. Lay the chicken into four slices of bread. Sprinkle on top each portion toasted almonds, add lettuce and cover with the remaining slices of bread. Cut sandwiches in half.
6. Smoothies. In a blender, mix apple juice, 1 tbsp. ice juice lime, basil, apples and avocado and chop until smooth consistency. Pour evenly into four glasses.
7. Serve each sandwich with a glass of smoothie and 0.5 tbsp. Greek yogurt with 1 tbsp. l raspberry jam.