Za’atar Chicken Salad Sandwich Supper

Za'atar Chicken Salad Sandwich Supper. Linda Gassenheimer/TNS

By Linda Gassenheimer From Tribune News Service

Here’s a simple and flavorful sandwich supper idea. I decided to add za’atar seasoning to my chicken salad to give it a Mediterranean twist and used the salad in a sandwich.

Za'atar, a spice mixture popular in many Eastern Mediterranean countries, typically includes dried oregano, thyme, sumac and sesame seeds. You can also find it in jars mixed with olive oil. This can be used in the recipe.

Helpful Hints

• 4 crushed garlic cloves can be used instead of minced garlic.
• Any type of bread can be used.

Countdown

• Cook chicken.
• Mix cooked chicken with salad ingredients.
• Assemble the sandwiches.

Shopping List

To buy: 1 bottle za’atar seasoning, 1 jar minced garlic, 3/4 pound boneless, skinless chicken breast, 1 bunch celery, 2 tomatoes, 1 bag lettuce, 1 jar reduced-fat mayonnaise, 1 loaf whole wheat bread.

Staples: olive oil, salt and black peppercorns.

Za’atar Chicken Salad Sandwich Supper

• 2 tablespoons za’atar seasoning
• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• 3/4 pound boneless, skinless chicken breast
• 1/2 cup diced celery
• 4 tablespoons reduced-fat mayonnaise
• Salt and freshly ground black pepper
• 4 slices whole wheat bread, toasted
• 2 lettuce leaves
• 2 tomatoes cut into slices

Mix zaatar seasoning, olive oil and garlic together in a bowl. Cut chicken into 1/4-inch pieces. Add to the bowl and mix well with the sauce. Heat a medium-size skillet over medium-high heat and add the chicken and sauce. Toss for 4 to 5 minutes. A meat thermometer should read 165 degrees. Remove to another bowl. Add celery, mayonnaise and salt and pepper to taste to the chicken. Mix well. Toast the bread slices and place on a counter. Divide the chicken into two portions and spread onto the center of 2 bread slices. Add the lettuce on top of the chicken and then 2 slices of tomato. Cover with the remaining bread slice to form the sandwiches. Cut sandwiches in half and serve on two dinner plates. Arrange the remaining tomato slices on the plates with the sandwiches.

Yield 2 servings.

Per serving: 565 calories (39 percent from fat), 24.6 g fat (3.9 g saturated, 7.5 g monounsaturated), 126 mg cholesterol, 45.6 g protein, 38.2 g carbohydrates, 8.1 g fiber, 631 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2024 Tribune Content Agency, LLC

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