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Chicken Hummus Sandwich

A quick and balanced dairy-free lunch to fuel the rest of your day!
Print Recipe
Prep Time 10 minutes
Cook Time 4 minutes
Servings: 1 serving
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 oz leftover cooked chicken breast
  • 2 Tbsp roasted red pepper hummus
  • 4 slices cucumber
  • 2 slices tomato
  • 1/2 cup baby spinach
  • 1 Tbsp red onion sliced
Toasted Bread
  • 2 slices sourdough bread
  • 1 tsp extra virgin olive oil
  • 1/2 tsp apple cider vinegar
  • 1/4 tsp dried sage

Equipment

  • Air Fryer

Method
 

  1. In a small dish, combine oil, vinegar, and dried sage. Drizzle on bread. Place bread in air fryer and toast on 350 degrees F for 3-4 minutes.
  2. Carefully remove toast from air fryer and spread hummus between two slices.
  3. Add grilled chicken, cucumber, tomato, spinach, and onion on one of the slices. Top with second slice of toast, hummus side down to complete the sandwich.
  4. Slice in half and serve immediately.

Notes

This sandwich works great for meal prep if you store wetter ingredients like tomatoes separately until ready to eat.
A great way to use up leftover rotisserie or grilled chicken!
If you don't have an air fryer, you can toast the bread in the oven or use the toaster for the bread and drizzle the oil mixture on top when it's done toasting!