Chicken & Asparagus Sandwich

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
300
protein 
31 g
sodium 
488 mg
carbohydrates 
28 g
fat 
9 g
fiber  
4 g
cholesterol 
87 mg
Servings 
4
Ingredients 

4 skinless, boneless chicken breasts
⅓ cup low fat sour cream
½ Tbsp fresh lemon juice
½ Tbsp Dijon mustard
1 tomato, sliced
12 asparagus spears, blanched
4 slices rye bread

 

Instructions 
  1. Preheat grill.
  2. Grill chicken for 5 minutes on each side or until cook through.
  3. In a small bowl combine sour cream, lemon juice and Dijon mustard and mix well.
  4. Toast rye bread.
  5. Place one cooked chicken breast on top of toasted rye bread. Top with 3 spears asparagus, 1 slice of tomato and 1½ tablespoons mustard sauce.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.