Chicken Salad Sandwich
The BEST Chicken Salad Sandwich made with fresh herbs, crunchy pecans and more all on hearty, toasted bread for a delicious, protein packed lunch or snack.
Servings: 4 sandwiches
Ingredients
- 1/2 cup mayo more or less to taste
- 1/4 cup plain Greek yogurt can sub sour cream or more mayo
- 2 tablespoons pickle relish
- 2 teaspoons dijon mustard
- 1 tablespoon fresh minced parsley
- 1/4 teaspoon dried dill
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 cup diced celery
- 3 thinly sliced green onions
- 3 cups shredded chicken
- 1/4 cup chopped pecans can sub walnuts or almonds
- Salt and pepper to taste
- Whole grain wheat bread or your favorite bread
- Lettuce and tomato if desired
Instructions
- In a large bowl, combine mayo, plain Greek yogurt, mustard, pickle relish, parsley, paprika and garlic powder.
- Stir in shredded chicken, celery, nuts and green onions. Season to taste with salt and pepper.
- Toast your bread. Spread a thin layer of mayo on each slice (optional), then top one slice with lettuce(also optional). Scoop a generous helping of chicken salad on top of the lettuce and top with the other slice of toasted bread. Secure with toothpicks and cut sandwiches in half with a sharp knife.
- Serve immediately, or wrap sandwiches in foil or plastic wrap and refrigerate for up to four hours.
Notes
Recipe makes approximately 4 large sandwiches.
Nutrition facts are for chicken salad only and do not include optional toppings or bread.
Nutrition
Calories: 424kcal | Carbohydrates: 2g | Protein: 28g | Fat: 33g | Saturated Fat: 5g | Cholesterol: 91mg | Sodium: 289mg | Potassium: 286mg | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1.5mg
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