Fall Chicken Salad Sandwich
Fall Chicken Salad Sandwich
Ingredients
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Chicken Salad
- 2 cups cooked chicken, chopped or shredded
- 1/2 cup celery, finely diced
- 1/2 cup pecans, chopped
- 1/4 cup dried cranberries
- 2 green onions, chopped
For Assembly
- 8 slices whole wheat bread
- 4 leaves green leaf lettuce
Instructions
- 1
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.
⏱️ 3 min
- 2
Add the chopped cooked chicken, finely diced celery, chopped pecans, dried cranberries, and chopped green onions to the bowl with the dressing.
⏱️ 5 min
- 3
Using a spatula, gently mix all the ingredients until the chicken and vegetables are evenly coated in the creamy dressing.
⏱️ 2 min
- 4
To assemble each sandwich, place one green leaf lettuce on a slice of whole wheat bread.
⏱️ 1 min
- 5
Spoon a generous amount of the Fall chicken salad onto the lettuce-covered bread slice.
⏱️ 1 min
- 6
Top with another slice of whole wheat bread to complete the sandwich.
⏱️ 1 min
- 7
Carefully cut each sandwich in half, and if desired, secure with a toothpick for presentation.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fall Chicken Salad Sandwich
Ingredients
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Chicken Salad
- 2 cups cooked chicken, chopped or shredded
- 1/2 cup celery, finely diced
- 1/2 cup pecans, chopped
- 1/4 cup dried cranberries
- 2 green onions, chopped
For Assembly
- 8 slices whole wheat bread
- 4 leaves green leaf lettuce
Instructions
- 1
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.
⏱️ 3 min - 2
Add the chopped cooked chicken, finely diced celery, chopped pecans, dried cranberries, and chopped green onions to the bowl with the dressing.
⏱️ 5 min - 3
Using a spatula, gently mix all the ingredients until the chicken and vegetables are evenly coated in the creamy dressing.
⏱️ 2 min - 4
To assemble each sandwich, place one green leaf lettuce on a slice of whole wheat bread.
⏱️ 1 min - 5
Spoon a generous amount of the Fall chicken salad onto the lettuce-covered bread slice.
⏱️ 1 min - 6
Top with another slice of whole wheat bread to complete the sandwich.
⏱️ 1 min - 7
Carefully cut each sandwich in half, and if desired, secure with a toothpick for presentation.
⏱️ 1 min