Description
Juicy roasted chicken mixed with an herbaceous green goddess dressing, topped on toasted bread makes for the perfect, easy lunch or dinner! Melt cheese on top and mound microgreens for a super-satisfying meal.
Ingredients
Scale
- 1 pound bone-in, skin-on chicken breasts (about 2 large)
- Olive oil, as needed
GREEN GODDESS DRESSING:
- 1 avocado, pitted and peeled
- 1 cup (about 1 ounce) fresh spinach
- 2/3 cup plain Greek yogurt
- 1/3 cup mayonnaise
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil
- 2 tablespoons finely chopped fresh chives
- 2 garlic cloves
- Juice of 1/2 lemon
- Kosher salt and freshly ground black pepper, to taste
TO ASSEMBLE:
- 2 large slices of bread, toasted
- 1 cup (about 1 ounce) baby arugula
- 3 slices Havarti cheese
- Fresh microgreens or arugula, for topping
Instructions
- Preheat the oven to 400°. Line a small baking sheet with aluminum foil. Place the chicken on the sheet pan and drizzle with a little olive oil; generously season with salt and pepper on both sides. Roast for 30 to 35 minutes, until cooked through. Remove from the oven and allow to cool slightly.
- While the chicken cooks, make the dressing: Combine all of the ingredients in a food processor and process until smooth. Season to taste with salt and pepper. Transfer to a small mixing bowl, cover and refrigerate while you prepare the rest of the recipe.
- When the chicken is cool enough to handle, remove the skin. Cut the meat off the bone and shred into bite-sized pieces with your fingers or two forks. Mix with enough of the dressing to lightly coat the chicken. Stir in the arugula.
- Spread a generous spoonful of dressing on the toasted bread slices. Mound the chicken salad on top and place the Havarti on top to cover. Place in the oven for about 5 minutes until the cheese is melted. Top with a small handful of fresh microgreens or more arugula.
Notes
Inspiration: Green Goddess Chicken Salad Sandwich from The Pretty Dish by Jessica Merchant
- Category: Sandwiches & Wraps, Chicken