Ingredients

• 4 jasmine green tea bags
• Kosher salt
• Two 6-ounce boneless, skinless chicken breasts, cut into small bite-size cubes
• 1/3 cup finely diced red onion
• 2 cups plus 3 tablespoons fat-free plain Greek yogurt
• 3 tablespoons mayonnaise
• 2 tablespoons thinly sliced fresh basil
• 1 tablespoon finely chopped fresh tarragon
• 1 1/2 teaspoons white balsamic vinegar
• 2 tablespoons sliced natural almonds
• 8 slices whole wheat bread
• 1 cup packed mixed baby salad greens
• 1/4 cup raspberry jam
• 1 cup apple juice
• 2 teaspoons freshly squeezed lime juice
• 6 sprigs fresh basil or mint leaves
• 2 Granny Smith apples, cored, skin on and chopped
• 1 ripe Hass avocado, pitted

Instructions

1. For the chicken salad: Bring 4 cups water to a boil in a large saucepan. Turn off the heat, add the tea bags and steep for 5 minutes.
2. Remove the tea bags and bring back to a rolling boil. Stir in 1/2 teaspoon salt and the chicken. Cover, reduce the heat to low and poach until fully cooked, about 7 minutes. Drain and transfer the chicken to a small bowl to cool to room temperature.
3. Stir together the onions, 3 tablespoons of the yogurt, the mayonnaise, basil, tarragon, vinegar and 1/2 teaspoon salt in a large bowl. Stir in the cooled chicken, cover and refrigerate for at least 1 hour to allow the flavors to combine. (Can be made and refrigerated a day ahead.)
4. Toast the almonds in a dry skillet over medium heat, stirring constantly, until golden, 3 to 4 minutes.
5. Divide the chicken among four of the bread slices. Top each with the toasted almonds, salad greens and the remaining bread slices. Cut in half.
6. For the smoothies: Combine the apple juice, 1 cup ice, lime juice, basil, apples and avocado together in a blender, and pulse until the ice is incorporated. Then puree until smooth. Divide evenly among four glasses.
7. Serve each sandwich with a smoothie and 1/2 cup of Greek yogurt topped with 1 tablespoon of raspberry jam.