Greek-style chicken sandwiches | Heart and Stroke Foundation

Ingredients

• 3 cups (750 mL) shredded cooked chicken breast meat (about 330 g/11 oz)
• 2 green onions, thinly sliced
• 1 small red bell pepper, diced
• 3 tbsp (45 mL) chopped fresh cilantro or basil
• 1/2 tsp (2 mL) grated lemon rind
• 2 tbsp (25 mL) lemon juice
• 3 tbsp (45 mL) 0% fat plain Greek yogurt
• 2 tbsp (25 mL) light mayonnaise
• 1/2 cup (125 mL) light crumbled feta cheese (optional)
• 1/4 tsp (1 mL) fresh ground pepper
• 12 thin slices dense pumpernickel rye bread or whole grain bread
• 6 leaves lettuce