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Prepare the Buffalo Ranch Chicken Sandwich: In a medium bowl, combine 1/2 cup (120g) 0% plain Greek yogurt, 1 tablespoon (15g) light mayonnaise, 2 tablespoons (30g) buffalo sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon dried dill, 1/4 teaspoon dried parsley, a pinch of black pepper, and 1/4 teaspoon salt. Mix until all ingredients are well combined and smooth. If using, stir in 1 tablespoon finely diced celery.

Fold in 1 cup (135g) cooked shredded chicken breast into the buffalo ranch mixture until the chicken is fully coated.

Spread the buffalo ranch chicken mixture evenly onto one slice of bread. Place the second slice of bread on top to form the sandwich.

Prepare the Smoked Salmon Cream Cheese Sandwich: In a separate medium bowl, combine 1/2 cup (120g) 0% plain Greek yogurt, 1 1/2 tablespoons (22g) softened light cream cheese, 1 teaspoon (5g) lemon juice, 1/2 teaspoon dried dill, 1/4 teaspoon garlic powder, a pinch of black pepper, and a small pinch of salt. Mix until all ingredients are well combined and smooth. If using, stir in 1 tablespoon finely diced red onion.

Fold in 1 cup (150g) chopped smoked salmon into the cream cheese mixture until the salmon is fully coated.

Spread the smoked salmon mixture evenly onto one slice of bread. Place the second slice of bread on top to form the sandwich.

Prepare the Garlic Parmesan Chicken Sandwich: In another medium bowl, combine 1/2 cup (120g) 0% plain Greek yogurt, 1 1/2 tablespoons (22g) softened light cream cheese, 2 tablespoons (15g) grated light parmesan, 1 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/8 teaspoon salt. Mix until all ingredients are well combined and smooth. If using, stir in 1 teaspoon dried parsley.

Fold in 1 cup (135g) cooked shredded chicken breast into the garlic parmesan mixture until the chicken is fully coated.

Spread the garlic parmesan chicken mixture evenly onto one slice of bread. Place the second slice of bread on top to form the sandwich.

Enjoy your high-protein sandwiches immediately. For meal prep, store each sandwich in an airtight container for up to 3-4 days, or wrap in foil.


Prepare the Buffalo Ranch Chicken Sandwich: In a medium bowl, combine 1/2 cup (120g) 0% plain Greek yogurt, 1 tablespoon (15g) light mayonnaise, 2 tablespoons (30g) buffalo sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon dried dill, 1/4 teaspoon dried parsley, a pinch of black pepper, and 1/4 teaspoon salt. Mix until all ingredients are well combined and smooth. If using, stir in 1 tablespoon finely diced celery.

Fold in 1 cup (135g) cooked shredded chicken breast into the buffalo ranch mixture until the chicken is fully coated.

Spread the buffalo ranch chicken mixture evenly onto one slice of bread. Place the second slice of bread on top to form the sandwich.

Prepare the Smoked Salmon Cream Cheese Sandwich: In a separate medium bowl, combine 1/2 cup (120g) 0% plain Greek yogurt, 1 1/2 tablespoons (22g) softened light cream cheese, 1 teaspoon (5g) lemon juice, 1/2 teaspoon dried dill, 1/4 teaspoon garlic powder, a pinch of black pepper, and a small pinch of salt. Mix until all ingredients are well combined and smooth. If using, stir in 1 tablespoon finely diced red onion.

Fold in 1 cup (150g) chopped smoked salmon into the cream cheese mixture until the salmon is fully coated.

Spread the smoked salmon mixture evenly onto one slice of bread. Place the second slice of bread on top to form the sandwich.

Prepare the Garlic Parmesan Chicken Sandwich: In another medium bowl, combine 1/2 cup (120g) 0% plain Greek yogurt, 1 1/2 tablespoons (22g) softened light cream cheese, 2 tablespoons (15g) grated light parmesan, 1 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/8 teaspoon salt. Mix until all ingredients are well combined and smooth. If using, stir in 1 teaspoon dried parsley.

Fold in 1 cup (135g) cooked shredded chicken breast into the garlic parmesan mixture until the chicken is fully coated.

Spread the garlic parmesan chicken mixture evenly onto one slice of bread. Place the second slice of bread on top to form the sandwich.

Enjoy your high-protein sandwiches immediately. For meal prep, store each sandwich in an airtight container for up to 3-4 days, or wrap in foil.
