Chicken salad and greens sandwiches

Ingredients:

• 2 skinless, boneless chicken breasts, weighing 170 g each, cut into small cubes
• 4 bags of green tea with jasmine
• 1/3 cup red onion, finely diced
• 3 tablespoons mayonnaise
• 3 tablespoons nonfat Greek yogurt
• 2 tablespoons thinly sliced ​​fresh basil leaves
• 1 tbsp finely chopped fresh tarragon
• 1.5 tsp white balsamic vinegar
• 2 tbsp. finely chopped almonds
• 8 slices of rye bread or bread with dried fruits and nuts
• 1 cup tightly packed mixed small salad greens

Preparation:

1. Pour 4 cups of water into a large saucepan and bring to a boil. Turn off the heat, add the tea bags, and steep for 5 minutes.
2. Remove the tea bags and bring the tea to a boil. Add 0.5 teaspoon of salt and the chicken. Cover, reduce heat to low, and simmer until cooked through, about 7 minutes. Drain and transfer the chicken to a small bowl to cool to room temperature.
3. In a large bowl, combine the onion, mayonnaise, yogurt, basil, tarragon, vinegar, and 1/2 teaspoon salt. Add the cooled chicken, cover, and refrigerate for at least 1 hour to allow the flavors to meld.
4. Toast the almonds in a dry skillet over medium heat, stirring constantly, until golden brown, 3 to 4 minutes.
5. Place the chicken on 4 slices of bread, sprinkle with almonds, add salad greens, and top with the remaining slices of bread. Cut in half and serve.