The Ultimate Grilled Chicken Sandwich
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This grilled chicken masterpiece starts with seeded whole-grain bread, then climbs skyward with creamy Greek yogurt dill sauce, tomatoes, cucumbers, tender chicken and—the final fabulous flourish—crispy frizzled onions.
Ingredients
Fried Onions
Vegetable oil, as needed for frying
1 white onion, halved and thinly sliced
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon smoked paprika
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Dill Sauce
2 cups roughly chopped dill
1 cup Greek yogurt
½ cup buttermilk
Zest and juice of 1 lemon
2 teaspoons onion powder
Kosher salt and freshly ground black pepper
Sandwich
4 large boneless, skinless chicken breasts
1 teaspoon mustard powder
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
8 thick slices seeded whole-grain bread
2 medium heirloom tomatoes, thickly sliced
½ cucumber, thinly sliced
1 cup parsley leaves
Directions
1. Make the Fried Onions: Heat 1½ to 2 inches of oil in a large skillet over medium-low heat.
2. In a shallow bowl, toss the onion in the buttermilk to coat. In another shallow bowl, stir together the flour, paprika, salt and pepper.
3. Remove the onion from the buttermilk, shaking to remove excess liquid, then dredge evenly in the flour mixture.
4. Add the onion to the hot oil and fry until evenly golden brown, about 4 minutes. Remove from the oil with a slotted spoon and drain on absorbent paper towels.
5. Make the Dill Sauce: In the bowl of a food processor or blender, process the dill, yogurt, buttermilk, lemon zest and lemon juice until smooth. Season with the onion powder, salt and pepper.
6. Make the Sandwiches: Heat a grill or grill pan until hot. Season the chicken breasts with the mustard powder, salt and pepper. Brush them evenly with the olive oil and then grill until nicely charred on both sides and fully cooked, 8 to 10 minutes. Cool slightly, then cut into thick slices.
7. To build a sandwich, place one piece of bread on a plate and spread with 1 to 2 tablespoons of the dill sauce. Next, evenly layer on slices of tomato, cucumber and grilled chicken; top with fried onions, ¼ cup parsley leaves and another piece of bread. Repeat to build three more sandwiches.
Fried Onions
227 calories
15g fat
30g carbs
6g protein
4g sugars
Dill Sauce
86 calories
4g fat
7g carbs
7g protein
4g sugars
Sandwich
682 calories
22g fat
31g carbs
86g protein
6g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.