Kale and Tomato Chicken Stack
A flavorful and nutritious chicken sandwich packed with fresh kale, juicy tomatoes, and crispy onions. This recipe is perfect for taking to work, and it's easy to assemble during your lunch break. Say goodbye to boring sandwiches and enjoy a satisfying and wholesome meal with every bite.
ingredients
- 2 boneless, skinless chicken breasts (6 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 large kale leaves, stems removed
- 4 slices ripe tomato
- 1 small onion, thinly sliced
- 4 slices whole wheat bread
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
steps
- 1.
Preheat the grill or a grill pan over medium heat.
- 2.
Brush chicken breasts with olive oil and season them with salt and pepper.
- 3.
Grill the chicken for 6-8 minutes per side or until cooked through. Set aside.
- 4.
Place kale leaves in a microwave-safe bowl, cover with a lid, and microwave for 1-2 minutes until slightly wilted.
- 5.
Toast the bread slices until golden brown.
- 6.
In a small bowl, mix the mayonnaise and Dijon mustard together.
- 7.
Spread the mayonnaise mixture onto one side of each bread slice.
- 8.
Slice the grilled chicken breasts into thin strips.
- 9.
Assemble the sandwiches by layering the kale, tomato slices, onion, and chicken onto one slice of bread. Top with another slice of bread.
- 10.
Cut the sandwiches in half and secure with toothpicks if needed.
- 11.
Serve immediately and enjoy!
