Epic green goddess chicken sandwich

Jacqueline Alwill

Brown Paper Nutrition

Small daily swaps can make a meaningful difference to digestive comfort^. My EPIC GREEN GODDESS CHICKEN SANDWICH is built with gut-loving*ingredients and you can find the full recipe for it below!

  • Activia Gut Health* yoghurt as the base – unlike some other regular yoghurts, Activia is clinically proven to support gut health and contains 4.4 billion probiotics per serve. Its probiotic cultures are 100x stronger in survivability against stomach acid compared to regular yoghurt cultures, meaning more reach the gut alive^.
  • A natural yoghurt with no added sugar, no artificial sweeteners and no artificial nasties.
  • Fresh herbs for plant diversity to help support a diverse microbiome.
  • Avocado for healthy fats
  • Chicken for protein to keep meals balanced and satisfying

Gut health isn’t about restriction – it’s about consistency. And this is one simple, delicious way to support yours this summer.

*Activia supports digestive comfort when 250g is consumed daily as part of a healthy lifestyle. Always seek advice from your health care professional.
^Activia contains Bifidobacterium lactis CNCM I-2494. 5.2bn CFU when manufactured, with 1.5bn after stomach acid based on 150g serve size (CFU values vary depending on serve size). Compared to lactobacillus delbrueckii bulgaricus culture found in leading regular yoghurt without added probiotics.

*This is a partnered post with Activia Yoghurt Australia (Danone). All thoughts and opinions expressed are the author’s own.*

EPIC GREEN GODDESS CHICKEN SANDWICH
Makes 4
Dressing:
¾ cup Activia Natural Probiotic Yoghurt
½ large avocado
1 cup parsley leaves and stalks
½ cup basil leaves
¼ cup chopped dill leaves
2 tbsp mint leaves
1 green shallot, trimmed
3 tbsp extra virgin olive oil
1 tbsp sauerkraut
2 tbsp lemon juice
1 small garlic clove
Salt and pepper
Filling:
600g cooked chicken
2 cups finely chopped Wombok cabbage
⅓ cup finely chopped red onion
1 cucumber, seeds removed, flesh diced
8 slices sourdough bread
Make the dressing first: add all ingredients to a high speed blender, season and blitz until creamy.
Make the filling: shred or dice the chicken into a bowl, add the cabbage, red onion, cucumber and pour the dressing over the ingredients. Toss to coat.
Make the sandwich: grab 2 slices of sourdough bread and spread ¼ mixture over the base of the sandwich, pop the top of the sandwich on, slice and tuck in.