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Lemon Oregano Chicken Chopped Sandwich

Servings: 4 persons
Prep Time: 40 minutes
Cook Time: 25 minutes

Ingredients 

Lemon Oregano Chicken

  • 500 g chicken breast
  • 1 tsp dried oregano
  • 3 tbsp olive oil
  • 1 lemon, juiced
  • 2 tsp garlic, finely chopped
  • ¼ tsp red chilli flakes
  • 1 tsp paprika
  • ½ tsp black pepper powder
  • 2 tsp salt

Salad/Sandwich:

  • 2 heads baby gem lettuce
  • ¼ cup sun-dried tomatoes, sliced
  • 1 avocado, sliced
  • 2 tbsp pesto sauce
  • 6-8 pcs baby mozarella
  • salt, to taste
  • pepper, to taste
  • brown bread of choice

Lemon and Herb Tahini Sauce

  • ½ cup tahini paste
  • ½ cup labneh
  • 1 tbsp green onion
  • 1 tsp fresh mint
  • 1 green chilli, deseeded
  • 2 lemons, juiced
  • ⅔ cup water
  • 1 tsp garlic, minced
  • 1 tsp sea salt
  • black pepper, freshly ground

Instructions

  • Marinate the Chicken: In a medium bowl, combine the oregano, olive oil, lemon juice, garlic, red chilli flakes, paprika, black pepper, and salt. Add the chicken breasts, ensuring they are fully covered with the marinade. Allow to marinate for 30 minutes, or overnight for better flavour (ideal for meal prep).
  • Cook the Chicken: Preheat the air fryer to 180°C (356°F). Airfry the chicken for 15-20 minutes, flipping halfway through, until fully cooked and the internal temperature reaches 75°C (165°F).
  • Make the Lemon and Herb Tahini Sauce: In a food processor, blend together the tahini paste, labneh, green onions, garlic, fresh mint and lemon juice. Gradually add the water, whisking continuously until smooth. Add in the salt, and freshly ground black pepper. Adjust seasoning to taste.
  • To Serve as a Salad: In a large bowl, combine the baby gem lettuce, sliced sun-dried tomatoes, sliced avocado, baby mozzarella, lemon & herb tahini sauce, and pesto sauce. Top with the sliced chicken breast.
  • To Serve as a Sandwich: On a cutting board, layer the baby gem lettuce, sliced sun-dried tomatoes, sliced avocado, baby mozzarella, pesto sauce, lemon & herb tahini sauce, and sliced chicken breast. Chop roughly or finely, as desired. Lightly toast your bread of choice and drizzle with olive oil. Add the chopped salad mixture to the bread and serve immediately.