Green Tea Chicken Sandwiches and Avocado Smoothie

Ingredients:

Chicken sandwiches

• 2 boneless, skinless chicken breasts, 6 oz (170 g) each, cut into bite-sized cubes
• 4 bags of green tea with jasmine
• 1/3 cup red onion, finely diced
• 2 tbsp + 3 tbsp plain low-fat yogurt
• 3 tablespoons mayonnaise
• 2 tablespoons thinly sliced ​​basil
• 1 tbsp finely chopped tarragon
• 1.5 tsp white balsamic vinegar
• 2 tablespoons chopped almonds
• 8 slices whole grain wheat bread
• 1 cup salad greens
• 1/4 cup raspberry jam

Apple and Avocado Smoothie

• 1 cup of apple juice
• 2 tsp freshly squeezed lime juice
• 6 sprigs of fresh basil or mint leaves
• 2 Granny Smith apples, peeled, cored and chopped
• 1 ripe Hass avocado, pitted

Preparation:

1. Chicken salad.
   
   In a large saucepan, bring 4 cups of water to a boil. Turn off the heat, add the tea bags, and let steep for 5 minutes.
2. Remove the tea bags and bring the tea to a boil. Stir in 0.5 teaspoon of salt and the chicken. Cover, reduce heat to low, and simmer until cooked through, about 7 minutes. Drain the liquid and transfer the chicken to a small bowl to cool to room temperature.
3. In a large bowl, combine the onion, 3 tablespoons of yogurt, mayonnaise, basil, tarragon, vinegar, and 0.5 teaspoon of salt. Stir in the cooled chicken, cover, and refrigerate for at least 1 hour to allow the flavors to meld. The salad can be prepared in advance and stored in the refrigerator for 1 day..
4. In a dry skillet over medium heat, stirring constantly, toast the almonds until golden brown, 3 to 4 minutes.
5. Divide the chicken among four slices of bread. Top each serving with toasted almonds, add salad greens, and top with the remaining slices of bread. Cut the sandwiches in half.
6. Smoothie.
   
   In a blender, combine apple juice, 1 cup ice, lime juice, basil, apples, and avocado and blend until smooth. Pour evenly into four glasses.
7. Serve each sandwich with a glass of smoothie and 1/2 cup of Greek yogurt with 1 tablespoon of raspberry jam.