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Spencer’s Favourite Chicken Sandwich

This light-tasting, prizewinning sandwich is made deliciously savoury with Dijon mustard and a handful of herbs. Keep the sandwich simple with a light spread of pesto-garlic mayonnaise. Stephanie Wiens of Port Coquitlan, British Columbia Winner of the 2000 “Canada Day Chicken Challenge”.
Serves: 4
Prep Time: 1 hour 10 min
Cook Time: 10 min


Chicken Sandwich

¼ cup lemon juice
2 tbsp olive oil
1 tbsp Dijon mustard
1 pinch pepper
2 cloves garlic, minced
1 pinch basil
1 pinch oregano
1 pinch thyme
4 boneless, skinless chicken breast(s), whole
¼ tsp salt
4 Portuguese buns, halved
lettuce, for garnish
plum tomatoes, sliced, for garnish
red onion(s), thinly sliced, for garnish

Garlic Pesto Mayonnaise

½ cup mayonnaise
1 tbsp pesto
1 clove garlic, minced

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. In a small bowl, mix mayonnaise, pesto and garlic; refrigerate until needed.

  2. In a bowl, mix lemon juice, oil, mustard, pepper, garlic, basil, oregano and thyme.

  3. Add chicken; cover and refrigerate for 1 hour.

  4. Remove chicken from marinade; sprinkle with salt.

  5. Place on greased grill over medium-high heat; close cover and cook for 5 to 7 minutes per side or until a meat thermometer inserted in each piece reads 165°F (74°C).

Nutrition Info

Per 445 g serving Amount
Protein67 g
Fat26 g
Saturated Fat5 g
Carbohydrate32 g
Fibre2 g
Sugar7 g
Cholesterol170 mg
Sodium820 mg
Per 445 g serving % Daily Value
Vitamin A6
Vitamin C35
Vitamin B690
Vitamin B1255