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
- 0.5 cups light mayonnaise
- 0.5 cups low-fat plain yogurt
- 1 teaspoon paprika
- 1 teaspoon seasoned salt
- 1.5 cups dried cranberries
- 1 cup chopped celery
- 1 cup cubed green apple
- 1 cup sliced red grapes
- 1 cup chopped pecans
- 4 cups drained canned chicken or cooked shredded chicken
- ground black pepper to taste
- 16 slices whole wheat bread , or 8 bread rolls
Instructions
-
1
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.
-
2
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.
Nutrition Facts
Per serving
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