Healthy Lunch Idea: Vietnamese chicken baguettes (Bhan Mi)

image: bbcgoodfood

Ingredients

1 small chicken breast
1 tsp olive oil
1 tsp rice vinegar
½ tsp golden caster sugar
juice ½ lime
½ small carrot, peeled and grated
2 spring onions, thinly sliced
2½cm/1in piece cucumber, deseeded and sliced
½ red chilli, thinly sliced into rounds
1 sandwich baguette
3-4 Little Gem lettuce leaves, washed
1-2 tbsp sweet chilli sauce

Method

1. Put the chicken breast between 2 pieces of cling film and bash with a rolling pin to about 1cm thick. Heat a griddle pan until hot. Rub the chicken with the oil, cook for 2-3 mins per side, or until cooked through. Set aside to cool.

2. Mix together the rice vinegar, sugar and lime juice, stirring until the sugar is dissolved. Add the carrot, spring onions, cucumber and chilli.

3. Split a sandwich baguette along the top. Stuff with the Little Gem leaves and shred the chicken on top. Pile on the carrot mixture and wrap or place in a plastic box. Put the sweet chilli sauce in a small portable pot and when it’s time for lunch, pour over the sauce just before tucking in.

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Source: bbc

Turkey Sandwich with Lemon Mayo

Low-fat mayonnaise gets a lift from freshly grated lemon zest. You can also serve this mayo mix as a dip by adding chopped fresh herbs and a pinch of salt.

Ingredients

1 teaspoon(s) grated lemon peel
1 tablespoon(s) low-fat mayonnaise
2 slice(s) whole-grain bread
1 cup(s) loosely packed baby spinach leaves
2 ounce(s) turkey breast, sliced
1 small tomato, sliced

Directions

Stir grated lemon peel with mayonnaise; spread on both slices bread.

On 1 slice bread, alternately layer spinach leaves, turkey, and tomato, starting and ending with spinach. Top with second bread slice.

Source: goodhousekeeping

Easy Healthy Lunch Recipe : Curried Chicken Pitas

Cranberries and pear are sweet counterpoints in this tangy curried chicken salad. Toasted sliced almonds add a nutty crunch.

INGREDIENTS
6 tablespoons nonfat plain yogurt
1/4 cup low-fat mayonnaise
1 tablespoon curry powder
2 cups cooked, cubed chicken breast (see Tip)
1 ripe but firm pear, diced
1 stalk celery, finely diced
1/2 cup dried cranberries
1/4 cup sliced or slivered almonds, toasted (see Tip)
4 4- to 5-inch whole-wheat pita breads, cut in half
2 cups sprouts

PREPARATION
Combine yogurt, mayonnaise and curry powder in a large bowl. Add chicken, pear, celery, cranberries and almonds; toss to combine.
Fill each pita half with 1/2 cup chicken salad and 1/4 cup sprouts.

Find more: Eating Well