Chicken Salad Sandwiches
Lighter chicken salad ready in 10 minutes. Made with creamy Greek yogurt, grapes, cranberries and pecans. Perfect on bread or lettuce.
Serving4 servings
Ingredients
- 2 cup cooked, shredded chicken
- ½ cup diced celery
- ½ cup red grapes, halved
- ¼ cup dried cranberries
- ¼ cup chopped pecans
- ½ cup plain greek yogurt
- 1 Tablespoon lemon juice
- ½ teaspoon garlic powder
- salt and pepper, to taste
- 4 sandwich thins
- 4 lettuce leaves
Equipment
Instructions
- In a large mixing bowl, combine chicken, celery, grapes, cranberries and pecans.
- Fold in greek yogurt and lemon juice.
- Add garlic powder and salt and pepper, to taste. Mix until well combined.
- Spread chicken salad onto bread.
- Top with lettuce and another slice of bread
Notes
- Store in an airtight container in the fridge up to 4 days and stir before serving. We would not recommend freezing prepared chicken salad.
- Serve on bread, croissants, wraps, or lettuce cups.
- Canned chicken in water works in this recipe, but, drain it well before using.
- Optional mix-ins: diced red onion, dill (fresh or dried), chopped hard-boiled eggs.
- If this recipe is too thick for your liking, add more yogurt or a little more lemon juice. If it’s too thin, add more chicken or grapes.
Nutrition
Calories: 232 kcal · Carbohydrates: 14 g · Protein: 22 g · Fat: 10 g · Saturated Fat: 2 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 5 g · Cholesterol: 54 mg · Sodium: 86 mg · Potassium: 316 mg · Fiber: 2 g · Sugar: 10 g · Vitamin A: 1895 IU · Vitamin C: 7 mg · Calcium: 64 mg · Iron: 1 mg