Low Sodium Joey's Grilled Chicken Club

Elevate your sandwich game with this flavorful and heart-healthy twist on a classic with the Low Sodium Joey’s Grilled Chicken Club! This recipe swaps high-sodium ingredients for wholesome, guilt-free alternatives, without sacrificing taste. Moist and tender grilled chicken, marinated in a smoky blend of olive oil, garlic, onion powder, and paprika, takes center stage, complemented by savory low-sodium bacon, creamy avocado slices, and fresh, crisp veggies. All of this goodness is layered between toasted low-sodium whole wheat bread, slathered with a tangy Dijon mustard and low-fat mayonnaise spread for a burst of flavor in every bite. Ready in just 30 minutes, this low-sodium chicken club is perfect for a healthy lunch or dinner, offering a satisfying combination of protein, crunch, and creaminess. Perfect for those looking to enjoy deliciously simple, lower-sodium recipes that don’t compromise on flavor!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 2 pieces (boneless, skinless) chicken breast
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon freshly ground black pepper
• 4 pieces lettuce leaves
• 1 large (sliced) tomato
• 1 large (sliced) avocado
• 4 slices low sodium bacon
• 4 slices low sodium whole wheat bread
• 2 tablespoons Dijon mustard
• 2 tablespoons low-fat mayonnaise

Directions

Step 1

In a small bowl, mix together olive oil, garlic powder, onion powder, smoked paprika, and black pepper to create a marinade.

Step 2

Place chicken breasts in a shallow dish or resealable plastic bag and pour the marinade over them ensuring they're fully coated. Let them sit for at least 15 minutes to absorb the flavors.

Step 3

Preheat the grill or a grill pan over medium-high heat.

Step 4

While the grill is heating, cook the low sodium bacon slices in a skillet over medium heat until crispy, then drain on paper towels.

Step 5

Once the grill is ready, place the marinated chicken breasts on the grill. Cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest.

Step 6

Toast the whole wheat bread slices to your preferred level of crispiness.

Step 7

In a small bowl, mix the Dijon mustard and low-fat mayonnaise to create a spread.

Step 8

Assemble the sandwich: Spread the Dijon-mayo mixture on each slice of bread. On the bottom slice, layer lettuce leaves, tomato slices, avocado slices, grilled chicken breast, and two slices of bacon. Top with the remaining slice of bread.

Step 9

Secure the sandwich halves with toothpicks if needed, slice in half, and serve.

Nutrition Facts

Serving size	(960.0g)

Amount per serving	% Daily Value*
Calories	1717.1

Total Fat 95.3g	0%
Saturated Fat 15.9g	0%
Polyunsaturated Fat 13.7g
Cholesterol 259.4mg	0%
Sodium 3950.6mg	0%
Total Carbohydrate 125.4g	0%
Dietary Fiber 29.1g	0%
Total Sugars 25.8g
Protein 101.0g	0%

Vitamin D 3.8IU	0%
Calcium 276.2mg	0%
Iron 9.5mg	0%
Potassium 2516.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.6%

Protein: 22.9%

Carbs: 28.4%