Grilled Chicken Sandwich with Marinated Kale & Carrot Ribbons

Grilled Chicken Sandwich with Marinated Kale and Carrot Ribbons

Kale is one of the most interesting leafy vegetables. A little tough when raw, you will discover its full potential by gently massaging it with a good olive oil or by immersing it in a marinade. Very versatile, kale is perfect in smoothies, in addition to being very popular for salads and soups. Marinated kale is the star of this grilled chicken sandwich.

Preparation 15 min
Total 30 min
4 Servings
Bon Matin ™ La mie BIO 22 Grains & Seeds Bread
Bon Matin® La mie BIO™ 22 Grains & Seeds Bread


  • 8 slices of Bon Matin™ La mie BIO™ 22 Grains & Seeds Bread
  • 2 grilled chicken breasts
  • 2 large carrots, peeled and cut into ribbons with a mandolin
  • 1 tomato, sliced
  • Salt and pepper, to taste
  • 2 bunches of kale, central stems removed, cut into large pieces
  • 3 tbsp vegetable oil
  • 1 cup boiling water
  • ¼ cup white vinegar
  • ¼ cup honey
  • 1 tbsp salt
  • ¼ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 1 tbsp chipotle peppers in adobo sauce, finely chopped


  1. In a bowl, place the kale leaves and stir in the vegetable oil. Gently rub until the leaves are well coated with oil. Transfer the kale to a glass jar.
  2. In a small bowl, combine the boiling water, vinegar, honey, and salt until the salt dissolves completely. Pour over the kale and refrigerate for 2 hours.
  3. In another bowl, combine all the ingredients for the sauce. Reserve.
  4. Spread 1 tbsp of spicy sauce on each slice of bread.
  5. Garnish with pickled kale, carrot ribbons and tomato slices.
  6. Divide the pieces of grilled chicken and close the sandwiches.

Tip: Do you want to improve the nutritional value of your sandwich even more? Simply replace the mayonnaise with the same amount of plain Greek yogurt to prepare the spicy sauce. Not only will this sauce provide twice as much protein as mayonnaise, but it will also contain six times less fat!