Makes 4
Here’s another example (see Mediterranean Egg Salad Sandwiches, next page) of how a simple substitution of Cucumber Yogurt Dip for mayonnaise can transform a classic—and make it healthier.
2 (10-ounce) boneless, skinless chicken breasts
Kosher salt
Fresh ground black pepper
½ cup Cucumber Yogurt Dip (here) or store-bought tzatziki
4 whole grain bagels, halved, soft interiors scooped out and discarded
2 large beefsteak tomatoes, preferably yellow, sliced into ¼-inch-thick slices
½ small red onion, sliced into ¼-inch-thick slices
½ cup packed arugula
Juice of ½ lemon
4 roasted red pepper halves packed in oil, drained
Preheat a gas grill or grill pan over medium heat. Season each chicken breast with salt and pepper. Grill the breasts for 2 minutes on each side, or until they just lose their pink color, then transfer to a cutting board to rest for at least 2 minutes. Cut into ¼-inch pieces.
In a bowl, combine chicken and dip. Toss to thoroughly coat. Divide the mixture among 4 of the bagel halves. Arrange tomato slices over each and season with salt. Top each with red onion, followed by some arugula. Sprinkle with lemon juice, season with salt and pepper, and top each with a roasted red pepper. Top with the remaining bagel halves and serve.
NOTE: Grilled chicken breasts exemplify the beauty of the Live to Eat approach—grill extra and you will have a number of lunch and dinner options at your fingertips: Chop up and add to the Modern Greek Salad (here) or Traditional Greek Salad (here), or stuff into pita with some Cucumber Yogurt Dip (here). Or warm through and throw some Roasted Cherry Tomatoes (here) on top, or serve with blanched broccoli (see here) with a wedge of lemon and the Red Wine Vinaigrette (here). Grilling chicken on a charcoal or gas grill is ideal, but a grill pan is the next best thing.