½ cup Cabot Tzatziki
2 boneless, skinless chicken breasts (or 2 precooked rotisserie chicken breasts), pulled apart and shredded
2 large carrots, peeled and diced
4 green onions, thinly sliced, including greens
2 teaspoons fresh dill, chopped
1 teaspoon salt
1 teaspoon ground pepper
⅓ cup cashews, roughly chopped (optional)
8 pieces of whole wheat sandwich bread
4 ounces Cabot Seriously Sharp Cheddar, shredded (about 1 cup)
Get the ingredients you need at a convenient nearby location.
Prep: 20 mins | Cook: 45 mins | Total: 1 hr 5 mins
PREPARE the Cabot Tzatziki. Recipe will make 1½ cups and will keep in the refrigerator for about 1 week.
PREHEAT oven to 350 degrees F.
PLACE chicken breasts on a sheet pan and season with salt and pepper. (If using precooked rotisserie chicken just roast the carrots.) Add the diced carrots and cover the pan with tinfoil.
BAKE for 45 minutes, or until the chicken reaches an internal temperature of 165 degrees. Remove the tinfoil and set aside to rest for 15 minutes.
SHRED the chicken on the pan with two forks (the chicken will absorb some of the juices from the cooking process.)
MIX together the shredded chicken, carrots, sliced green onions, dill, cashews (if using) and ½ cup tzatziki in a medium sized bowl. Chill for 60 minutes. Taste to determine if more salt or pepper is needed.
TOAST bread for sandwiches, top with ¼ cup shredded cheese to melt, and put generous helping of chicken salad between two slices to make a sandwich.
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