These appetizing sandwiches feature canned chicken, onion, lemon juice and a combination of toasted spices. Topped with a delicious yogurt mixture, the flavor is absolutely amazing!
cost per recipe: $8.14
The price is determined by the national average.
teaspoon Moroccan seasoning
teaspoon ground cumin
teaspoon ground cinnamon
teaspoon ground cardamom
can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
medium onion, finely chopped (about 1/2 cup)
tablespoons olive oil
tablespoon plus 1 1/2 teaspoons lemon juice
teaspoon chopped fresh thyme leaves
cup plain nonfat Greek yogurt
small cucumber, peeled, seeded and diced
tablespoons minced red onion
teaspoons chopped fresh fresh dill weed
Pepperidge Farm® Deli Flats® Soft 100% Whole Wheat Thin Rolls, split
cups baby arugulaleaves
teaspoons red chili paste (harissa)
Heat an 8-inch skillet over medium-high heat. Add the Moroccan seasoning, cumin, paprika, cinnamon and cardamom and cook for 2 minutes or until the spices are toasted, stirring constantly.
Stir the chicken, yellow onion, olive oil, 1 tablespoon lemon juice, toasted spices and thyme in a medium bowl. Let stand for 10 minutes.
Stir the yogurt, cucumber, red onion, dill and the remaining lemon juice in another medium bowl.
Divide the chicken mixture among the bottom roll halves. Top each with one-fourth of the arugula and 2 tablespoons yogurt mixture. Top with the top roll halves. Serve with the harissa, if desired.