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Grilled Chicken and Watermelon Sandwich

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    By replacing tomato with sweet and juicy grilled watermelon, this sandwich gets a summery kick that is sure to be a hit at your next barbecue.

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    1 1/2 Tbsp (22 mL) vegan mayonnaise2 Tbsp (30 mL) low-fat sour cream2 Tbsp (30 mL) fresh basil2 Tbsp (30 mL) fresh mint1 garlic clove, minced1/2 tsp (2 mL) lemon zest2 free-range, skinless, boneless chicken breasts1 Tbsp (15 mL) coconut oil, melted, divided1/2 tsp (2 mL) ground black pepper4 - 1/2 in (1.25 cm) slices of watermelon, seeded and rind removed3 oz (85 g) feta cheese or goat cheese1 whole grain baguette4 curly lettuce or butter lettuce leaves

    Preheat grill over medium-high heat.

    Place mayonnaise, sour cream, basil, mint, garlic, and lemon zest in food processor and blend until herbs are finely chopped.

    Brush chicken with half the coconut oil and season with pepper. Grill, turning once, until cooked through, about 6 to 8 minutes total. Remove from heat, place on cutting board, and let rest for 4 minutes before thinly slicing.

    Brush remaining coconut oil over watermelon and grill until grill marks appear, about 1 minute. Turn over, top with cheese, and continue to grill another minute.

    Cut baguette into 4 - 6 in (15 cm) pieces. Slice horizontally and grill cut side, if desired. Spread some herb sauce on both sides of bread. Build sandwich by placing lettuce on bottom bun, followed by sliced chicken, and then grilled watermelon. Cap off sandwich with top bun. Repeat with remaining bread and filling.

    Serves 4.

    Each serving contains: 393 calories; 31 g protein; 14 g total fat (7 g sat. fat, 0 g trans fat); 36 g total carbohydrates (17 g sugars, 4 g fibre); 499 mg sodium

    source: "Melon Madness", alive #370, August 2013

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    Grilled Chicken and Watermelon Sandwich

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