Ingredients:

  • 1/2 cup Plain Non-Fat Greek Yogurt
  • 1/4 cup Fresh Basil leaves, packed
  • 1/4 cup Fresh Flat-leaf Parsley
  • 1 tbsp Chives, roughly chopped
  • 1 clove Garlic, minced
  • 1 tsp Capers, drained
  • 1/2 Lemon, juiced and zested
  • 1/4 tsp Sea salt
  • 1/8 tsp Cracked black pepper
  • 1 cup Cooked Chicken Breast, thinly sliced or shredded
  • 4 slices Sprouted Whole Grain Bread
  • 1 Ripe Avocado, pitted and sliced
  • 1/2 English Cucumber, sliced into thin ribbons
  • 1 cup Microgreens or Alfalfa sprouts
  • 2 large leaves Butter lettuce
  • 1/2 cup Pickled red onions

Instructions:

  1. Place the Greek yogurt, basil, parsley, chives, garlic, capers, lemon juice, and zest into a blender or small food processor. Pulse until the mixture is a uniform, vibrant emerald green and thick enough to hold its shape.
  2. Season the green goddess spread with sea salt and cracked black pepper to taste.
  3. Toast the sprouted whole grain bread slices until they are firm and golden brown to create a structural moisture barrier.
  4. Spread a generous layer of the green goddess mixture on two slices of bread, and smash half an avocado onto the other two slices.
  5. Layer the sliced cooked chicken breast evenly over the spread, followed by the butter lettuce, cucumber ribbons, and pickled red onions.
  6. Top with a dense layer of microgreens or alfalfa sprouts before closing the sandwiches and slicing diagonally.