Grilled Chicken Sandwiches with Creamy Herb & Feta Spread

Photography, © Foodivine studio

Our Creamy Herb & Feta Spread is inspired by the famous Green Goddess Salad Dressing. Here, we swapped mayonnaise for Greek yogurt and added feta cheese to make it the perfect consistency for spreading on sandwiches.

  • Prep time 25 minutes
  • Total time 1 hour & 10 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine


Grilled Chicken:


Grilled Chicken  In shallow dish, combine oil, steak spice, garlic, lime zest and juice; set aside. On work surface, place chicken breasts between two pieces of plastic wrap; using meat mallet or rolling pin, flatten to about 3/4-inch thickness. Transfer chicken breasts to dish with reserved marinade; turn to coat well. Cover and refrigerate for 30 minutes or up to overnight.

Preheat barbecue to medium-high heat (about 375°F); grease grill. Place chicken on grill, close lid and cook, flipping halfway through grilling time, until chicken is no longer pink inside, 8 to 10 minutes. (Make-ahead: Can be wrapped in foil and placed in resealable bag and frozen for up to 2 months. Thaw, and reheat if desired, before continuing with recipe.


Sandwiches  Spread Creamy Herb & Feta Spread on slices of bread. Top with lettuce leaves, grilled chicken, avocado slices and Pickled Onion with Capers. Cut sandwiches in half, wrap in wax paper or beeswax wrap, if desired. Serve with a side of potato chips, if desired.


Creamy Herb & Feta Spread 

In food processor or blender, purée 1/2 cup each coarsely chopped fresh dill, mint and flat-leaf parsley, 1/2 cup crumbled feta cheese, 1/3 cup olive
oil, 2 cloves garlic and 2 green onions, chopped, until smooth. Stir in 1/2 cup 2% plain Greek yogurt. Season with pepper. (Make-ahead: Can be stored
in airtight container and refrigerated for up to 3 days.) Makes about 1 cup.


Pickled Onion with Capers

In small saucepan over medium-high heat, bring 1 cup pickled beet juice or white vinegar to boil. Add 1 onion, halved and thinly sliced, and 2 tbsp capers. Remove pan from heat and let stand for 10 minutes. If serving immediately, drain mixture. (Make-ahead: Can be stored in marinade in airtight container and refrigerated for up to 5 days.)

Nutritional facts PER SERVING

  • Iron 6,7 mg
  • Fibre 10 g
  • Sodium 1,050 mg
  • Sugars 3 g
  • Protein 44 g
  • Calories 835
  • Total fat 43 g
  • Cholesterol 115 mg
  • Saturated fat 9 g
  • Total carbohydrate 68 g
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Lunch & Dinner

Grilled Chicken Sandwiches with Creamy Herb & Feta Spread