Healthier Chicken Salad Sandwich
A healthier take on a traditional chicken salad sandwich. I make mine with just a hint of mayonnaise, sour cream, and healthy greek yogurt. It's rich and creamy without all the added calories!
Servings: 5
Calories: 354kcal
Ingredients
DRESSING:
- 1 cup greek yogurt
- 2 tablespoons mayonnaise or sour cream (I use one of each)
- 2 teaspoon lemon juice
- 1-2 teaspoons mild curry powder I used 2, optional
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
SALAD:
- 4 cups shredded chicken or diced (see notes)
- ½ cup celery diced or sliced
- ¼ cup red onions or shallots, minced
- 1 apple chopped
- 1 cup grapes red or green, halved
- ¼ cup walnuts roughly chopped
- ¼ cup dried cranberries
- whole wheat bread crackers, croissants, lettuce wraps, tortillas, for sandwiches
Instructions
- DRESSING: In a medium bowl, whisk together the greek yogurt, mayonnaise, sour cream, and lemon juice until smooth. Season with the curry powder, garlic powder, and salt and pepper. Taste and adjust the seasonings to your liking.
- SALAD: If serving immediately, toss the salad ingredients together in a bowl and drizzle with the prepared dressing stir to combine.
- SERVE: Place the prepared chicken salad in an airtight container in the fridge until ready to serve.Serve on a bed of lettuce, croissants, with crackers, or however you typically like to serve your chicken salad recipe.
Notes
- Serve this later: toss the apples in an additional teaspoon of lemon juice, then combine the salad ingredients, cover, and refrigerate. I like to keep the salad ingredients and dressing separate until ready to serve to prevent the veggies/fruit/nuts/bread from getting soggy.
- Dressing amount: I like my salad nice and dressed if you prefer a lightly dressed salad, you could even get away with just ¾ cup of greek yogurt and a tablespoon of mayo or sour cream.
- Roasting Chicken: Start with 1 ¾ pounds bone-in, skin-on chicken breasts. Preheat oven to 425ºF. Wipe chicken with paper towels. Drizzle with avocado oil, sprinkle 2-3 teaspoons kosher salt on both sides. Place chicken on baking sheet, roast for 25-35 minutes or until the thickest part reads 165ºF. Remove from oven and let cool to room temp.
Nutrition
Calories: 354kcal | Carbohydrates: 19g | Protein: 34g | Fat: 16g | Fiber: 2g | Sugar: 15g | Iron: -23mg
