A flavourful chicken salad sandwich mix made with healthy greek yogurt instead of mayonnaise; as well diced celery, red onion, fresh dill weed and parsley herb.
Chicken Salad Sandwich
Ingredients Makes: 6 sandwich servings
1 tbsp extra-virgin olive oil
4 chicken breasts (approx. 2 cups of cooked chicken, chopped into 1/4-1/2” pieces)
2 celery stalks, diced
1/4 cup red onion, diced
2 tbsp fresh dill weed ~or~ diced dill pickle
3 tbsp fresh parsley, de-stemmed & chopped
1/4 cup plain Greek yogurt
1/2 tsp Dijon mustard
1 tsp lemon juice
sea salt & black pepper to taste
bread, spinach leaves and sliced tomato for serving
Prepare chicken. Chop the chicken breasts into one quarter to one half inch pieces. In a skillet over medium-low heat add a tablespoon of extra-virgin olive oil and the chopped chicken. Cover and cook, stirring occasionally until the juices run clear and chicken is cooked through; approximately 7-9 minutes. Transfer chicken to a bowl and chill in a fridge.
Prepare vegetables. Dice the celery and red onion into one quarter inch pieces or smaller and set aside in a bowl. Chop up fresh dill weed and set aside. If using dill pickle, dice and add to bowl of vegetables. De-stem parsley and then chop up parsley leaves and also set aside in the same bowl.
Prepare dressing. In a small bowl mix together the Greek yogurt, Dijon mustard and lemon juice. Add sea salt and black pepper to suit taste.
Combine Ingredients. In a medium size bowl combine the chilled chicken pieces, the prepared vegetables and the creamy yogurt dressing. Spread the chicken salad mix on toasted bread with sliced tomatoes and fresh spinach leaves to make sandwiches, or store in a sealed container in the refrigerator for up to 5 days. Enjoy.
Recipe shared by: J. Marshall
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