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1
For the chicken salad: Bring 4 cups water to a boil in a large saucepan.
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2
Turn off the heat, add the tea bags and steep for 5 minutes.
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3
Remove the tea bags and bring back to a rolling boil.
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4
Stir in 1/2 teaspoon salt and the chicken.
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5
Cover, reduce the heat to low and poach until fully cooked, about 7 minutes.
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6
Drain and transfer the chicken to a small bowl to cool to room temperature.
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7
Stir together the onions, 3 tablespoons of the yogurt, the mayonnaise, basil, tarragon, vinegar and 1/2 teaspoon salt in a large bowl.
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8
Stir in the cooled chicken, cover and refrigerate for at least 1 hour to allow the flavors to combine.
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9
(Can be made and refrigerated a day ahead.)
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10
Toast the almonds in a dry skillet over medium heat, stirring constantly, until golden, 3 to 4 minutes.
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11
Divide the chicken among four of the bread slices.
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12
Top each with the toasted almonds, salad greens and the remaining bread slices.
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13
Cut in half.
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14
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.
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15
Then puree until smooth.
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16
Divide evenly among four glasses.
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17
Serve each sandwich with a smoothie and 1/2 cup of Greek yogurt topped with 1 tablespoon of raspberry jam.
