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Asparagus Chicken Sandwiches

Total Time

Prep/Total Time: 15 min.


4 servings

No one will be able to resist these lovely open-faced sandwiches that definitely say "spring". Served on toasted English muffins, slices of chicken and tomato are topped with fresh asparagus spears, then draped with a creamy lemon sauce. "This is a great way to use leftover chicken or turkey," says Anca Cretan of Hagerstown, Maryland.


  • 1 pound fresh asparagus, cut into 3-inch lengths
  • 1-1/2 cups reduced-fat sour cream
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons prepared mustard
  • 1/2 teaspoon salt
  • 1/2 pound sliced cooked chicken breast
  • 4 English muffins, split and toasted
  • 2 medium tomatoes, sliced
  • Paprika, optional


  1. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In the same pan, combine the sour cream, lemon juice, mustard and salt; heat through.
  2. Place chicken on a microwave-safe plate; microwave on high for 30-40 seconds or until warmed.
  3. Place two English muffin halves on each plate. Top with chicken, tomatoes, asparagus and sauce. Sprinkle with paprika if desired.

Nutrition Facts

2 each: 385 calories, 11g fat (7g saturated fat), 78mg cholesterol, 645mg sodium, 40g carbohydrate (0 sugars, 2g fiber), 32g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat, 1/2 reduced-fat milk.

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