Vegetable Chicken Salad Sandwich & Leek Soup {Perfect way to Celebrate Summer}

If you’re looking for a light, wholesome lunch that feels just fancy enough but is easy to pull off on a weekday, I’ve got you covered. This vegetable chicken salad paired with a cozy leek soup is satisfying without being heavy, and when served with a glass of Lipton iced tea? It’s giving effortless café vibes from the comfort of your own kitchen.

This combo is one of those meals that hits all the notes: warm and cool, crisp and creamy, hearty and hydrating. Whether you’re serving it up for friends or just need a nourishing reset, this duo is one you’ll come back to again and again.

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There is something that makes me very happy about a simple soup and sandwich, paired with a delicious glass of Lipton Iced Tea. It could have something to do with the fact that my mom always made us a quick and easy leek soup from the Knorr packets she’d pick up at the specialty grocery store on the weekends (it was like a special treat for us!) Or, it could have something to do with the fact that I lived in North Carolina for a few years where every meal was served with a mandatory glass of iced tea. Whatever the reason, the combination of vegetable chicken salad sandwich and leek soup with a glass of iced tea is just the most perfect of pairs.

Why You’ll Love This Lunch Combo

• Balanced and nourishing – Packed with protein, fiber, and veggies without weighing you down.

• Make-ahead friendly – Both the salad and the soup taste just as good (if not better) the next day.

• Pairs perfectly with Lipton iced tea – The subtle sweetness and crisp flavor cuts through the richness of the soup and complements the freshness of the salad.

• Seasonless – Light enough for spring or summer, cozy enough for fall.

• Quick tip – Use rotisserie chicken to save time and effort!

Knowing that I had a super busy week (can anyone tell me why summer has just flown by this year?) and that I didn’t want to spend hours in the kitchen, I decided I wanted to make a quick soup and sandwich to go with my iced tea. The whole meal took less than 30 minutes to whip up!

To make the vegetable chicken salad sandwich you’ll cook up some chicken, and while the chicken is cooking you’ll mix together Knorr Vegetable mix, Hellmann’s Light Mayo, some light sour cream and chopped spinach, then when the chicken is done cooking (you can certainly use rotisserie chicken for this to make it even quicker prep) you will chop it up, and mix it in the bowl with the other ingredients. I like to eat chicken salad on toasted bread, the contrast of the crunch from the toast and the creamy chicken salad goes so well together!

My mom always liked to add fresh vegetables to soup mixes, and I have always done the same. So to make the leek potato soup you’ll finely cut up some small red potatoes, and add them right at the beginning when you make your leek soup, that way it boils together the flavors all combine.

My husband can attest to the fact that whenever I’m asked what I want for dinner and don’t know exactly what I want, I’ll say ‘just a good soup and a sandwich’ ….and this combo, this fulfills that perfectly!

Some meals just feel right—and this is one of them. The cozy-meets-crisp combination of soup, salad, and iced tea is an easy way to elevate your midday pause. It’s the kind of lunch you’ll want to eat outside on the porch, barefoot, with the sun on your face and nothing on the agenda except enjoying a delicious, refreshing meal.

Vegetable Chicken Salad Sandwich and Leek Soup

This vegetable-packed chicken salad paired with a cozy leek soup is satisfying without being heavy, and when served with a glass of Lipton iced tea? It’s giving effortless café vibes from the comfort of your own kitchen.

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Print Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

For the Vegetable Chicken Salad Sandwich

• 1 Lb chicken breast tenderloins or chicken breasts, or cooked rotisserie chicken if you don't want to cook chicken
• 1/2 Package Knorr Vegetable Recipe Mix 1.4oz
• 1/2 Cup Hellmann's Light Mayonnaise
• 1/2 Cup Light Sour Cream
• 1 Cup Spinach chopped
• 8 slices multigrain bread of choice toasted

For the Leek-Potato Soup

• 1 1/2 Cups Skim Milk
• 1 1/2 Cups Water
• 2-3 Small Red Potatoes skin on, finely chopped
• 1 tsp salt
• 1 package Knorr Leek Soup Mix

Instructions

• -To make the vegetable chicken salad sandwich-
• Start by cooking the chicken in a nonstick pan with a little cooking spray, sprinkle with a little salt and pepper. While the chicken is cooking stir 1/2 package of Knorr Vegetable Recipe Mix with 1/2 cup Hellmann's Light Mayonnaise, light sour cream and chopped spinach. When chicken is done being cooked, add in with the mixture in the bowl and stir a few times to combine everything. Spoon vegetable chicken salad onto toasted bread and serve. Store leftover chicken salad in the refrigerator (it is good warm or cold 🙂 ).
• -To make the Leek-Potato Soup-
• Finely chop the potatoes. In a medium pot add potatoes, skim milk, water, salt, and package of Knorr Leek Soup Mix. Stir with a whisk, bring to a boil (about 4-5 minutes) then reduce heat to medium low and cook until the soup thickens (about another 15 minutes.) Ladle into soup bowls for serving.
• Serve one chicken salad sandwich with a small bowl of soup and a glass of Lipton iced tea. Makes 4 sandwiches/soup combos.

Notes

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This delicious vegetable chicken salad sandwich and leek soup with Lipton Iced Tea was part of a sponosred post via  Collective Bias® and its advertiser, all opinions are mine alone. Thank you for supporting the brands that make the SweetPhi blog possible.