Chicken Asparagus Sandwich

Creamy Asparagus & Chicken Sandwich

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

When asparagus is in season, this creamy asparagus chicken sandwich makes for a delicious lunch or dinner. Steamed asparagus is pureed and stirred into creamy ricotta to create a tasty pale green dressing for...


Ingredients

  • 1½ cups asparagus stems, chopped
  • salt and pepper, to taste
  • ½ cup Parmesan cheese, grated
  • ½ cup ricotta cheese
  • 2 tablespoons olive oil
  • 2 skinless chicken breasts (See Chef Tips)
  • ¼ cup celery, finely chopped
  • 2 French baguettes, each cut into 3 pieces
  • 1 cup baby spinach, packed

Nutrition Facts

Calories

515 cals

Fat

15 g

Saturated Fat

6 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g

Carbohydrates

55 g

Sugar

6 g

Fiber

3 g

Protein

39 g

Sodium

836 mg

Directions

  1. In a large saucepan, cover asparagus stems with water. Bring to a boil and cook until stems are very tender, about 10-15 min.
  2. In a blender, combine asparagus stems with ½ cup cooking water. Puree until smooth. If needed add more cooking water to puree. Season with salt and pepper. Mix in Parmesan cheese and ricotta.
  3. In a medium sauté pan over medium heat, add olive oil and chicken. Cook through, about 10 minutes. Season with salt and pepper.
  4. Chop chicken into small cubes. In a medium bowl, combine chicken with celery and asparagus-ricotta puree.
  5. Divide the spinach between each sandwich and top with the asparagus chicken salad.

Chef Tips

If on a bland diet, the following ideas are helpful:
1. Poach the chicken breasts in a little broth instead of sautéing in oil
2. Use white flour baguette to build the sandwich
3. Wilt the spinach. Use about 2 cups to do this, as it will shrink mightily. It’s very easy: Just pour boiling water over the baby spinach, then gently squeeze out any excess water with paper towels.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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