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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.

Course Lunch
Cuisine American, Asian
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 2 Sandwiches

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

  1. Prepare the chicken. In a non-stick skillet, fully cook the chicken breasts over medium heat. About 3-4 minutes per side, set aside.

  2. Prep all the veggies for your sandwich and set aside.

  3. In a small bowl, combine the SunButter, Soy Sauce, Chili Oil, Rice Vinegar, Lime Juice, and Warm Water. Whisk to combine and set aside. 

  4. 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.

  5. 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.