IIFYM Recipe- Chicken Salad Sandwich

Macro Recipe

IIFYM Recipe- Chicken Salad Sandwich

Total Time:1 hour

Serves: 6


  • 3 chicken breasts (~1.5 lbs)
  • 1 cup plain non-fat greek yogurt
  • 1/4 cup chopped parsley
  • 1/3 cup green onion
  • 1/2 cup sliced toasted almonds
  • 2 TBSP olive oil
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 2 slices whole grain bread
  • 2 TBSP lemon pepper spice
  • 1/2 tsp salt


  1. Preheat oven to 425 degrees and line a baking sheet with foil
  2. Season the chicken breasts with lemon pepper and place in oven for 25-35 minutes depending on the thickness of the chicken breasts
  3. While the chicken is baking, toast the almonds on a skillet with 1 TBSP olive oil. Approximately 5 minutes. Set aside and let cool.
  4. Chop the parsley and green onion. Zest the lemon and then chop it in half to prepare 1/2 lemon juice
  5. Once the chicken is done, let it cool for 10 minutes
  6. Shred the chicken breast and then add it to a large mixing bowl
  7. Add 3/4 cup greek yogurt, parsley, green onion, toasted almonds, lemon zest, lemon juice, salt, and 1 TBSP of olive oil to mixing bowl with the shredded chicken.
  8. Mix until well combined and then serve on whole grain bread

Macro Breakdown


Calories: 387

Protein: 39.5

Fat: 11. 4

Carbohydrates: 35.8 (including the bread)

Fiber: 8.4 grams