Even though I’m long out of school, September still feels like “back to routine” season. Once Labor Day passes, I naturally settle into cooking more at home and bringing lunch to work. Whether I’m restocking my pantry or grabbing a few essentials, I can always count on Giant Food — because whatever I’m craving, #GiantHasIt.
Powerhouse Chicken and Veggie Sandwich with SunButter Dressing
I’m a once-a-week grocery shopper, so I make a list that covers everything — from produce and proteins to snacks and toiletries.
Giant Haul
My weekday lunches need to check a few key boxes:
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They should taste great cold or at room temperature (the communal office microwave isn’t my favorite).
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Prep and cleanup should be quick — lunch shouldn’t take longer than dinner.
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I always include a snack to avoid the dreaded “sad desk lunch.”
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And if I can repurpose an element from dinner — like a sauce — that’s a big win.
Powerhouse Chicken and Veggie Sandwich with SunButter Dressing
Lately, I’ve been experimenting with different versions of an Asian-inspired peanut sauce for salads, noodle bowls, and grilled chicken. But I recently discovered SunButter, and it’s a total game changer. It has a rich, roasted flavor and a thinner consistency that works beautifully as a dressing or dip — especially for this sandwich.
SunButter Dressing
The Powerhouse Chicken and Veggie Sandwich is one of my go-to weekday lunches. It’s light yet filling, colorful, and packed with crunchy vegetables. The creamy SunButter dressing ties everything together perfectly, making this sandwich as satisfying as it is energizing — no 2 p.m. slump here!
Powerhouse Chicken and Veggie Sandwich with SunButter Dressing
Powerhouse Chicken and Veggie Sandwich with SunButter Dressing
This vibrant sandwich is loaded with fresh veggies, lean chicken, and a flavorful SunButter dressing that doubles as a great sauce for salads, noodles, or skewers.
Ingredients
- 2 Chicken Breasts seasoned with salt and pepper
- 4 Slices Dave's Killer Bread
- 1 Radish sliced
- 1/2 Cucumber sliced
- 6-8 Leaves Butter Lettuce
- 1/2 cup Carrots shredded
- 1/2 cup Purple Cabbage sliced
- 1/2 Avocado sliced
SunButter Dressing
- 2 Heaping tbsp SunButter
- 2 tbsp Soy Sauce
- 2 tsp Chili Oil
- 1 tbsp Rice Vinegar
- 1/2 Lime juiced
- 1 tbsp Warm Water add more if you'd like the dressing to be thinner
Instructions
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Prepare the chicken. In a non-stick skillet, fully cook the chicken breasts over medium heat. About 3-4 minutes per side, set aside.
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Prep all the veggies for your sandwich and set aside.
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In a small bowl, combine the SunButter, Soy Sauce, Chili Oil, Rice Vinegar, Lime Juice, and Warm Water. Whisk to combine and set aside.
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Begin building your sandwich. The lettuce should be the bottom layer to prevent some of the other veggies from making your bread soggy. But after that, layer the veggies and chicken as you please with the heavier items on the bottom for a better balanced sandwich.
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Drizzle with SunButter dressing. Slice in half and enjoy. My favorite accompaniments are Late July Chips and a Root Beer.
Recipe Notes
- Have different veggies on hand? Substitute the vegetables to your liking for the perfect sandwich.
- If you're preparing this to eat the next day, bring the SunButter dressing on the side to prevent the bread from getting soggy.
Powerhouse Chicken and Veggie Sandwich with SunButter Dressing
Whether you’re easing back into your routine or just looking for a quick, healthy lunch idea, this Powerhouse Chicken and Veggie Sandwich delivers flavor, texture, and nutrition in every bite.
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While the ingredients were provided by Giant Food, all views stated here are my own.
Powerhouse Chicken and Veggie Sandwich with SunButter Dressing
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Categories: My Kitchen, Restaurant Reviews