Greek-style chicken sandwiches

Try these sandwiches for lunch or a light dinner

by Emily Richards PH Ec.
287 cal Serves 6
Prep time 0h 20m
Cook time
Total time 0h 20m
Shredded rotisserie chicken on a green plastic cutting board and carving knife



  1. Step 1

    In a large bowl, combine chicken, onion, red pepper and cilantro.
  2. Step 2

    In a small bowl, whisk together lemon rind, juice, yogurt and mayonnaise. Stir in feta, if using and pepper. Pour over chicken mixture and stir to combine. Divide among 6 of the bread slices and top with lettuce and remaining bread. Cut in half to serve.


  • Little chefs can help stir together the salad ingredients and assemble the sandwiches.
  • This sandwich can be served on whole grain pita pockets or tortillas.
  • Add more colour and crunch by tucking in chopped cucumbers and tomatoes.
  • To quickly cook chicken: Bring 2 cups (500 mL) sodium-reduced chicken broth and 1 cup (250 mL) of water to simmer. Add 3 skinless chicken breasts (bone in) and poach for about 15 minutes. Use a digital food thermometer to check that chicken has reached an internal temperature of 165°F (74°C). Let cool until easy to handle and using fingers remove meat from bones. Tear meat into shreds or chop finely for the recipe. You can also use leftover roast chicken or turkey for this sandwich.

Nutritional information

Per serving (1 sandwich)

28 g
359 mg
485 mg
Total fat
5 g
Saturated fat
1 g
48 mg
32 g
5 g
5 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2014.