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Wellness / September 25, 2016

Recipe: Cilantro Chicken Salad on Sourdough

Written by: Alix Brossette

The sandwich has been a staple of brown bag lunches since before brown bags were even a thing. But for some reason, they rarely make an appearance on backpacking trips or even one day hikes/bikes.

This recipe should change that. These sandwiches are durable, travel-ready, and stocked with all the nutrients a body needs mid-adventure.

Nutritional info (per sandwich):

  • Calories: 570
  • Total fat: 34 grams
  • Total carbohydrates: 42 grams
  • Total protein: 28 grams


Ingredients (makes six sandwiches):

  • 3 chicken breasts, bone in, skin on (approx. 2lbs)
  • sea salt and ground black pepper
  • 1 bunch green onion, green and white parts, diced
  • 2 stalks celery, cut in half and thinly sliced
  • ½ bunch fresh cilantro, chopped
  • ½ cup sprouted walnuts
  • Green vegetables of choice (spinach, lettuce, etc.)
  • 12 slices of GOOD sourdough bread (see note below)
  • ¾ cup Primal Kitchen Avocado Oil Mayo
  • 1 tsp garlic powder
  • ½ tsp cumin
  • ½ tsp sea salt
  • juice of half a large lemon


  • Preheat the oven to 350 F.
  • Place the chicken breasts, skin side up, on a foil-lined baking sheet that has been sprayed with cooking spray. Sprinkle chicken generously with salt and pepper.
  • Roast for 35 to 40 minutes, until the chicken is cooked through (160 degrees F). Set aside until cooled enough that you can handle with your hands.
  • Meanwhile, place the walnuts on a foil-covered sheet pan and toast in the oven for 7 to 8 minutes until they are golden brown or you start to smell them. Set aside to cool.
  • Once the chicken is cool, remove the meat from the bones and discard the skin and bones. Shred the meat using two forks or pull it apart with your hands.
  • Combine mayo, garlic powder, cumin, sea salt, and lemon juice in a large bowl. Whisk.
  • Add the shredded chicken, green onion, celery, and cilantro to the large bowl. Toss well.
  • Place two pieces of sourdough bread down, add any condiments you’d like (I suggest honey mustard!) and your green vegetables.

Note: For GOOD sourdough bread, make sure the bread has been made with a sourdough starter. This bread will probably only be available at your local bakery… but it’s worth the trouble.

about the author

Alix Brossette

Alix is a coach and licensed nutritionist whose trademark crazy, curly hair creates the perfect vibe for who she is - lots of energy, depth and discipline, which when tamed is inspiring and when wound tight (like her curls) is her driving force.

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