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  • 1/3 cup plain Greek nonfat yogurt
  • 1 teaspoon minced garlic
  • 3/4 teaspoon chopped fresh parsley
  • 1/2 teaspoon fresh thyme
  • 1/4 teaspoon dried oregano
  • 4 ounces boneless, skinless chicken breast
  • 1 slice pumpernickel bread
  • 1 leaf red leaf lettuce
  • 4 slices cucumber, thinly sliced
  • 1 slice red onion, thinly sliced


  1. Combine the plain Greek nonfat yogurt, garlic, parsley, thyme, and oregano in a shallow bowl. Season with salt and freshly ground black pepper to taste.
  2. Reserve 2 tablespoons of the yogurt-herb mixture, cover with plastic wrap, and refrigerate.
  3. In a bowl, coat the chicken on all sides with the remaining yogurt-herb mixture. Cover with plastic wrap and refrigerate 15 minutes.
  4. Coat a nonstick grill pan with canola oil cooking spray and preheat over medium-high heat. Cook the chicken about 6 minutes per side, or until cooked through.
  5. Spread 1 tablespoon of the reserved yogurt-herb mixture on the bread. Place the lettuce and chicken on top.
  6. Spread the remaining yogurt-herb mixture over the chicken and top with the cucumber and onion.

Recipe courtesy of Keri Glassman

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The recipe was originally published as Grilled Chicken Sandwich with Herbed Yogurt Spread on

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