Dill-Yogurt Chicken Sandwich with Cabbage–Cucumber Crunch Slaw (Serves 2)
A bright, crunchy chicken sandwich that feels fresh in winter: quick pan-seared chicken cutlets with a dill-yogurt spread and a crisp cabbage-cucumber slaw. Not a salad; it eats like a classic deli sandwich but lighter.
Back to full listIngredients
- Simple Truth® Natural Boneless Skinless Chicken Breast (or cutlets) 1 lb (2 cutlets or 2 small breasts, pounded thin) $5.49/lb (sale, family pack)
- Organic Green Cabbage (or Organic Red Cabbage) 3 cups thinly sliced (about 1/4 head) $2.49/lb
- Organic Cucumber 1/2 cucumber, thinly sliced $1.29
- Simple Truth Organic® Baby Dill 2 tbsp chopped, divided $2.79
- Plain yogurt (Greek or regular) 1/2 cup
- Apple cider vinegar 1 tbsp
- Olive oil 1 1/2 tbsp
- Simple Truth Organic® Garlic Bulbs 1 small clove, finely grated (optional) $2.79
- Sandwich bread or buns 4 slices or 2 buns
- Salt to taste
- Black pepper to taste
Instructions
- Make quick slaw: Toss cabbage and cucumber with vinegar, 1/2 tbsp olive oil, a pinch of salt, pepper, and 1 tbsp dill. Let sit while you cook chicken.
- Make dill yogurt spread: Mix yogurt with remaining dill, a pinch of salt, and optional grated garlic. (Thin with 1 tsp water if needed.)
- Cook chicken (stove): Pat chicken dry; season with salt and pepper. Heat a skillet over medium-high with 1 tbsp olive oil. Cook cutlets 3–4 minutes per side until browned and 165°F. Rest 2 minutes, then slice if desired.
- Toast bread: Lightly toast bread/buns in the skillet or toaster.
- Assemble: Spread dill yogurt on bread, add chicken, then pile on the crunchy slaw. Season with a little extra pepper to finish.
Health notes: Lighter sandwich option with lots of crunch and protein. Use Greek yogurt and go easy on added oil for a higher-protein, lower-fat version.
Drink pairing: WA Sauvignon Blanc or a crisp lager; non-alcoholic: sparkling water with a splash of apple juice.