High-Protein Chicken Melt Sandwich

Ingredients

• Chicken thigh, boneless, skinless1 piece (approx. 150-200g)
• Chicken seasoning (e.g., paprika, chili powder)1 teaspoon
• Sriracha or Ketchup1 tablespoon
• Plain Greek yogurt (or light mayonnaise)3 tablespoons
• Mustard (yellow or Dijon)1 teaspoon
• Tomato, chopped1/2 medium
• Celery or Lettuce, chopped1/4 cup
• Shredded cheese (e.g., mozzarella, cheddar)1/4 cup
• Bread, toasted2 slices

Method

1. 1

   Pat dry the chicken thigh and trim any excess fat. Cut into smaller, manageable pieces.

2. 2

   In a bowl, season the chicken pieces with chicken seasoning and sriracha (or ketchup). Mix well to coat.

3. 3

   Place the seasoned chicken in an air fryer basket lined with parchment paper. Air fry at 180°C (350°F) for 15-20 minutes, or until cooked through and slightly browned.

4. 4

   While the chicken is cooking, prepare the dressing. In a separate bowl, combine Greek yogurt (or light mayonnaise) and mustard.

5. 5

   Once the chicken is cooked, remove it from the air fryer and let it cool slightly. Then, chop the chicken into small, bite-sized pieces.

6. 6

   Add the chopped cooked chicken, chopped tomato, and chopped celery (or lettuce) to the bowl with the yogurt-mustard dressing. Mix everything thoroughly until well combined.

7. 7

   Toast the two slices of bread until golden brown.

8. 8

   Spoon the chicken mixture generously onto one slice of toasted bread.

9. 9

   Sprinkle shredded cheese over the chicken mixture.

10. 10

    Place the second slice of toasted bread on top to complete the sandwich.

11. 11

    Carefully cut the sandwich in half and serve immediately.

Prep 10 min · Cook 20 min