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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Easy One-Pot Ground Turkey Pasta
This ground turkey pasta dish is a quick and easy one-pot main meal. Substitute your favorite ground meat, broth, spices, and pasta shape. For those who want an easy meal or those beginning to cook, this is for you.
Rice Salad
This rice salad is a great summer salad in place of potato salad, or any time of year!
Vegan Stuffed Peppers
These vegan stuffed peppers have a hearty roasted buckwheat and tomato filling to make a tasty dish that's also gluten-free, dairy-free, and vegetarian. Serve warm with hot rice and marinara sauce.