May 12, 2016

Cali Chicken Sandwich

A sandwich piled high with all sorts of toppings is my kind of sandwich. Freshen up your work-week meal routine with a sandwich that is topped with a thick layer of creamy garlic-herb cheese, grilled chicken, Boston lettuce, cucumbers, sprouts and avocado. Let’s talk about the sprouts. They’re something that I love, but don’t buy often. It’s one of those ingredients I tend to skip because I always think they’re kind of unnecessary! But… I take that back. They’re filled with flavor and crunch and for such a small little veggie (I think they’re a veggie?) they add a bit of dimension to your typical sandwich.

I don’t know about you but I get tired of the same sandwich pretty easily. The problem is, we see something like this veggie packed sandwich below and think it’s too time consuming to make during those hectic mornings. Well I hate to say it, but you’re wrong. It might add five minutes to your morning routine, but come lunch time you’ll be glad you spent an extra five minutes. The chicken can be cooked the night before, and the veggies can be prepped then also. In the morning just toast your bread, and pile on the toppings. Now that doesn’t sound that difficult does it?













Makes 4 sandwiches 

8 slices of whole wheat bread, toasted

4 grilled chicken breasts

1 avocado, sliced

1 english cucumber, sliced

8 Boston lettuce leaves

Large handful of sprouts

Garlic-herb cream cheese



  1. Spread four slices of the toasted bread with a thick layer of the garlic-herb cheese. Top with a grilled chicken breast, Boston lettuce, avocado, cucumber and sprouts. Slice in triangles and enjoy!

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