This hearty, whole grain sandwich is made with shaved chicken, baby arugula and a creamy, chipotle mayo. The perfect recipe for lunch, dinner or a picnic to go!
It can be easy to get stuck in a lunch rut eating the same bland turkey sandwich day after day. To avoid boredom and keep mealtime interesting, I’ve realized that the key to a perfect sandwich is flavor, nutrition and a variety of textures.
Recently I created a hearty, whole grain shaved chicken salad topped with sweet red onions, spicy arugula and a creamy, chipotle mayo. To save time I love using leftover rotisserie chicken but any leftover meat such as pork tenderloin or roast beef would work great as well.
When selecting bread for my sandwiches I love to use whole wheat bread because it provides the ideal combination of fiber and long-lasting energy from the carbohydrates. This, combined with the protein-packed chicken and veggies in the sandwich keep me from sugar crashing an hour after lunch. For more reasons to love bread, click here.
In addition to nutrition, I always consider flavors and textures when building a perfect sandwich. My creamy chipotle mayo is made with two simple pantry ingredients and adds a luxurious creamy texture and slightly smoky flavor which pairs perfectly with the crunchy onions and crisp arugula.
For even more texture, it’s always a nice touch to toast the bread but that is completely optional. Perfect for fueling before or after a workout, the carbohydrates in bread also contain protein that is of high biological quality and helps form muscles. Now that’s something I can get behind!
No forks required.
Shaved Chicken Sandwich with Chipotle Mayo
- 8 slices whole wheat bread
- 8 ounces cooked chicken breast thinly sliced/shaved
- 1 cup baby arugula
- ¼ cup red onion thinly sliced
- ½ cup mayonnaise
- 1 chipotle pepper in adobo minced
- In a small bowl, mix together mayonnaise and minced chipotle peppers to create chipotle mayo. Spread one tablespoon of the chipotle mayo on each slice of bread.
- Top four of of the bread sliced with equal parts chicken, arugula and onion before topping with remaining slices of bread. Slice and serve.
Recipe by The Lemon Bowl // Photography by Alejandro Photography
Disclosure: This recipe is written in partnership with Grain Foods Foundation. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
Need something for lunch tomorrow? Check out my Pinterest board!