Chicken Almond Salad Sandwiches
A light, crunchy chicken salad with smoked almonds and rosemary served between whole grain bread.
Equipment
- Large Bowl
- Measuring cups and spoons
- Spoon or spatula
- Knife
- Cutting Board
- Refrigerator
Ingredients
- 3 cups roasted chicken breast, chopped
- 1/3 cup green onion, chopped
- 1/4 cup smoked almonds, chopped
- 1/4 cup plain yogurt
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh rosemary, chopped
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 10 slices whole grain bread
- 5 lettuce leaves
Instructions
- In a large bowl, combine the chopped roasted chicken, chopped green onion, and chopped smoked almonds.
- Stir in the plain yogurt, mayonnaise, Dijon mustard, chopped rosemary, salt, and freshly ground black pepper until the mixture is evenly coated.
- Cover the bowl and chill the chicken salad in the refrigerator for about 1 hour.
- Divide the chilled chicken mixture evenly among 5 slices of bread.
- Top each with a lettuce leaf and place the remaining bread slices on top to form sandwiches.
- Cut each sandwich diagonally and serve.
Notes
- Use fat-free yogurt and light mayonnaise to reduce calories.
- Chill the salad to let flavors meld before serving.