Moroccan-Style Chicken Sandwiches
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!
serves
4
people
Ingredients
cost per recipe: $8.14
The price is determined by the national average.
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1
teaspoon Moroccan seasoning
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1
teaspoon ground cumin
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1/2
teaspoon paprika
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1/4
teaspoon ground cinnamon
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1/4
teaspoon ground cardamom
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1
can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
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1
medium onion, finely chopped (about 1/2 cup)
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2
tablespoons olive oil
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1
tablespoon plus 1 1/2 teaspoons lemon juice
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1
teaspoon chopped fresh thyme leaves
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1/4
cup plain nonfat Greek yogurt
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1/2
small cucumber, peeled, seeded and diced
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2
tablespoons minced red onion
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1 1/2
teaspoons chopped fresh fresh dill weed
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4
Pepperidge Farm® Deli Flats® Soft 100% Whole Wheat Thin Rolls, split
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2
cups baby arugulaleaves
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2
teaspoons red chili paste (harissa)
How to Make It
Step 1
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.
Step 2
Stir the chicken, yellow onion, olive oil, 1 tablespoon lemon juice, toasted spices and thyme in a medium bowl. Let stand for 10 minutes.
Step 3
Stir the yogurt, cucumber, red onion, dill and the remaining lemon juice in another medium bowl.
Step 4
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.
