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Marinated Chicken Sandwiches
with prosciutto-wrapped melon

Active: 30 min Total: 50 min
A creamy lemon-herb dressing serves as a marinade for these warm chicken sandwiches. On the side, melon slices wrapped in prosciutto are an Italian favorite that combines salty and sweet in a surprisingly delicious way.
Smarts: In addition to using the dressing tonight, you can double the recipe to use on cobb salad later this week.


Marinated Chicken Sandwiches:
  • Creamy herb dressing (ingredients listed separately) - 2/3 cup
  • Chicken breasts, boneless and skinless - 1 lb , halved
  • Onions, medium red - 1/2 , sliced
  • Tomatoes, heirloom preferable - 1/2 lb , sliced
  • Lettuce, romaine - 4 leaves
  • Sandwich buns - 4
  • Mayo and / or mustard - for serving
Creamy Herb Dressing:
  • Garlic - 1 clove , peeled
  • Yogurt, plain or Greek - 4 Tbsp
  • Oil, cooking - 4 Tbsp
  • Lemon juice - 1 Tbsp
  • Cilantro leaves - 3 Tbsp
Prosciutto Wrapped Melon:
  • Cantaloupe - 8 slices (sub any melon; look for pre-sliced to save time)
  • Prosciutto, thinly sliced - 8 slices


  1. Make creamy herb dressing - Double if making Wednesday's dinner. Peel garlic. Combine garlic, yogurt, oil, lemon juice and cilantro leaves and blend until smooth using an immersion blender or food processor. (Can be done up to 4 days ahead)
  2. Marinate chicken - Slice chicken breasts in half to thin. Combine chicken with dressing (remember to reserve half if doubled for tomorrow) and tenderize with a fork. Marinate chicken for at least 20 minutes and up to a day. (Can be done 1 day ahead)
  3. Onions / Tomatoes / Lettuce - Prep as directed.

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  1. If using a grill: Heat grill to to 400F / 204C degrees. Clean grates and brush with some oil. Remove chicken from marinade (discard marinade) and place over heat. Season with some salt and black pepper as the chicken cooks. Sear for 3 to 4 minutes on each side until cooked through.
  2. If using the stovetop: Place a grill pan or skillet over medium heat. Brush pan with some oil and sear chicken (discard marinade) on both sides until cooked through, 5 to 6 minutes total. Season with some salt and black pepper as the chicken cooks.
  3. Transfer chicken to a cutting board and allow to cool slightly. If pieces are large, slice them so they will fit easily on buns.
  4. Peel and slice melon. Wrap each melon slice in a slice of prosciutto (no need to be precise - you just want them to be eaten together).
  5. Assemble sandwiches by brushing both sides of buns with mustard and / or mayo. Fill sandwiches with chicken, tomato, onion and lettuce. Enjoy with melon and prosciutto on the side.



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