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Powerhouse Chicken and Veggie Sandwich with SunButter Dressing

This sandwich is loaded with plenty of delicious veggies to give you a days worth of nutrients and fight the 2pm slump at work. Also the SunButter dressing is great for salads, noodles, chicken, and more

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


  • 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


  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.