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In a medium bowl, whisk together the mayonnaise, plain yogurt, apple cider vinegar, Dijon mustard, dried rosemary, dried thyme, salt, and black pepper until smooth and well-incorporated.

Add the chopped cooked chicken, finely diced celery, chopped pecans, dried cranberries, and chopped green onions to the bowl with the dressing.

Using a spatula, gently mix all the ingredients until the chicken and vegetables are evenly coated in the creamy dressing.

To assemble each sandwich, place one green leaf lettuce on a slice of whole wheat bread.

Spoon a generous amount of the Fall chicken salad onto the lettuce-covered bread slice.

Top with another slice of whole wheat bread to complete the sandwich.

Carefully cut each sandwich in half, and if desired, secure with a toothpick for presentation.


In a medium bowl, whisk together the mayonnaise, plain yogurt, apple cider vinegar, Dijon mustard, dried rosemary, dried thyme, salt, and black pepper until smooth and well-incorporated.

Add the chopped cooked chicken, finely diced celery, chopped pecans, dried cranberries, and chopped green onions to the bowl with the dressing.

Using a spatula, gently mix all the ingredients until the chicken and vegetables are evenly coated in the creamy dressing.

To assemble each sandwich, place one green leaf lettuce on a slice of whole wheat bread.

Spoon a generous amount of the Fall chicken salad onto the lettuce-covered bread slice.

Top with another slice of whole wheat bread to complete the sandwich.

Carefully cut each sandwich in half, and if desired, secure with a toothpick for presentation.
