Green goddess grilled chicken sandwich

By Jason Skrobar
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  • 1 cup full fat yogurt
  • 2 cups basil leaves
  • 1 cup flat leaf parsley
  • 2 green onions, roughly chopped
  • 2 garlic cloves
  • 1 lime, zested and juiced
  • 1 teaspoon chili flakes
  • 1 teaspoon kosher salt
  • 4 chicken breasts, cut into strips
  • 1 cup cream cheese
  • 1/2 cup ricotta
  • 1 ball of fresh mozzarella, cut into rounds
  • 1/2 package thick cut bacon
  • 1 head of romaine lettuce
  • 1 loaf of pumpernickel bread


  1. To make the green goddess marinade, add yogurt, basil leaves, parsley, green onions, garlic, lime zest and juice, chili flakes and salt to a high powered blender. Blend on high until everything is well broken up and smooth.
  2. Add chicken breast strips to a zip top bag and pour one cup of the marinade over the chicken. Marinate the chicken for at least six hours, or preferably overnight.
  3. Once chicken has marinated, grill until cooked through. If using the bbq, grill bacon until crispy, otherwise crisp bacon in a pan.
  4. Add cream cheese and ricotta to a mixing bowl and add remaining marinade and mix well until smooth.
  5. To assemble, spread a generous amount of the cream cheese ricotta mixture to a thick slice of bread. Top this with a few grilled chicken strips, a mozzarella round, a few pieces of crispy bacon and a few pieces of romaine. Spread a bit more of the cream cheese ricotta mixture to another piece of multigrain bread and sandwich on top. Enjoy!


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