This chicken salad sandwich recipe makes a creamy filling with canned or rotisserie chicken, apple, grapes, and pecans. You can store any leftovers in the fridge for a few days. Delicious on whole wheat bread, focaccia, or any bread!
Ingredients
- light mayonnaise: 0.5 cup
- low-fat plain yogurt: 0.5 cup
- paprika: 1 tsp
- seasoned salt: 1 tsp
- ½ cups dried cranberries: 1 piece
- celery: 1 cup (chopped)
- green apple: 1 cup (cubed)
- red grapes: 1 cup (sliced)
- pecans: 1 cup (chopped)
- canned chicken or cooked shredded chicken: 4 cups (drained)
- ground black pepper: (to taste)
- slices whole wheat bread, or 8 bread rolls: 16 piece
Metric Conversion
Stages of cooking
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Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.
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Spoon the chicken salad onto 8 slices of bread and top with remaining slices, or store in an airtight container in the refrigerator for up to 2 days.
