The herbal tea flavor of this delicious sandwich pairs perfectly with the creamy avocado smoothie. This is the only way I can get the healthy benefits of an avocado into me. It's a nice alternative, on occasion, to my favorite drink, tea.
4 jasmine green tea bags
Two 6-ounce boneless, skinless chicken breasts, cut into small bite-size cubes
1/3 cup finely diced red onion
2 cups plus 3 tablespoons fat-free plain Greek yogurt
3 tablespoons mayonnaise
2 tablespoons thinly sliced fresh basil
1 tablespoon finely chopped fresh tarragon
1 1/2 teaspoons white balsamic vinegar
2 tablespoons sliced natural almonds
8 slices whole wheat bread
1 cup packed mixed baby salad greens
1/4 cup raspberry jam
1 cup apple juice
2 teaspoons freshly squeezed lime juice
6 sprigs fresh basil or mint leaves
2 Granny Smith apples, cored, skin on and chopped
1 ripe Hass avocado, pitted
For the chicken salad: Bring 4 cups of water to a boil in a large saucepan. Turn off the heat, add the tea bags, and steep for 5 minutes.
Remove the tea bags and bring them back to a rolling boil. Stir in 1/2 teaspoon salt and the chicken. Cover, reduce the heat to low, and poach until fully cooked about 7 minutes. Drain and transfer the chicken to a small bowl to cool to room temperature.
Stir together the onions, 3 tablespoons of the yogurt, mayonnaise, basil, tarragon, vinegar, and 1/2 teaspoon of salt in a large bowl. Stir in the cooled chicken, cover, and refrigerate for at least 1 hour to allow the flavors to combine. (Can be made and refrigerated a day ahead.)
Toast the almonds in a dry skillet over medium heat, stirring constantly, until golden, 3 to 4 minutes.
Divide the chicken among four of bread slices. Top each with the toasted almonds, salad greens, and the remaining bread slices. Cut in half.
For the smoothies: Combine the apple juice, 1 cup ice, lime juice, basil, apples, and avocado together in a blender, and pulse until the ice is incorporated. Then puree until smooth. Divide evenly among four glasses.
Serve each sandwich with a smoothie and 1/2 cup of Greek yogurt topped with 1 tablespoon of raspberry jam. Serve each sandwich with a smoothie and 1/2 cup of Greek yogurt topped with 1 tablespoon of raspberry jam.