Prep time: 10 min Cooking time: 0 min
8 oz Chicken Breast
3 stalks Celery (chopped)
1/3 cup Red Onion (finely chopped)
3 tbsps Parsley (finely chopped)
1/3 cup Plain Greek Yogurt
1 Lemon (juiced, zested)
1/8 tsp Black Pepper
1/8 tsp Salt
6 slices Whole Grain Bread
Add chicken and 1/4 cup broth or water to a crock pot. Cook on high for 3 hours or low for 7 hours (or until chicken easily shreds).
In a medium-sized bowl, add the chicken, celery, onion, parsley, Greek yogurt, lemon juice, zest, salt, and pepper. Mix well to incorporate.
Spread the chicken evenly over one slice of bread. Close the sandwich and enjoy!
Leftovers: Refrigerate the chicken in an airtight container for up to three days. Assemble the sandwich the day of eating to avoid the bread getting soggy.
No Crock Pot: Get a rotisserie chicken and remove the skin. Measure out and shred chicken for the recipe.
Serving Size: One serving is one sandwich.
Gluten-Free: Use gluten-free bread instead.
Dairy-Free: Use dairy-free unsweetened yogurt or replace the yogurt with mayonnaise.