Ingredients
- 1 cup coleslaw mix (just the vegetables, no dressing)
- 2 tablespoons red onion minced
- 2 tablespoons toasted slivered almonds
- 1 tablespoon goji berries roughly chopped
- 1/2 tablespoon fresh basil thinly sliced
- 1/2 cup leftover shredded chicken breast tightly packed (80 grams)
- 1/4 cup nonfat plain Greek yogurt
- 1 tablespoon + 1 teaspoon Dijon mustard
- 2 teaspoons honey
- Salt
- 1/2 an avocado sliced
- 4 slices gluten-free millet-chia bread
- 1/2 an apple thinly sliced (I used Fuji)
Instructions
- In a large bowl, stir together the coleslaw mix, red onion, almonds, goji berries, basil, and shredded chicken until well combined.
- In a separate, medium bowl, stir together the Greek yogurt, Dijon mustard, honey, and a generous pinch of salt until well combined.
- Pour the Greek yogurt mixture over the coleslaw mix and stir until the coleslaw mix is evenly coated and creamy.
- Divide the avocado slices between two slices of the millet-chia bread. Then, divide the apple slices on top of the avocado slices.
- Divide the coleslaw mixture evenly between the two slices, on top of the apples, and then place the remaining slices of bread on top. These sandwiches are big, so you really need to press that top bread down!
- DEVOUR.