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Mediterranean Chicken Sandwiches

This chicken biscuit sandwich makes a flavorful handheld option for breakfast or lunch.
Servings 24


  • 24 Conestoga® Reduced Sodium Classic Simple Split® Biscuits (219413)
  • 4 Tbsp. Olive Oil or Margarine
  • 4 tsp. Dried Oregano or Italian Seasoning, divided
  • tsp. Garlic Powder, divided
  • 1 cup Low-fat mayonnaise
  • ½ cup Plain Yogurt
  • 1⅓ cups Spinach Leaves
  • 24 Tomato Slices, medium
  • 24 Chicken Breasts, grilled (3 oz.)


  • Heat Conestoga® Reduced Sodium Classic Simple Split® Biscuits according to package directions. Combine oil, 1 teaspoon Italian seasoning, and 1⁄4 teaspoon garlic powder in a small bowl. Brush baked biscuits with margarine mixture.
  • Combine mayonnaise, yogurt, and remaining 1 tablespoon Italian seasoning and 1⁄2 teaspoon garlic powder; set aside.
  • Split biscuits and spread the insides with 1 tablespoon of yogurt mixture.
  • Layer spinach leaves, grilled chicken, and tomato slices on bottom half of biscuit. Top with top half of the biscuit.
  • Place on plate to serve.


For Grades K-5:  Reduce chicken to 1½ oz. per sandwich (36 oz. for the entire recipe).
Substitute Products:
  • Conestoga® Classic Whole Grain Simple Split Biscuits (215812)
  • Conestoga® Simple-Split Biscuits (3047)