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Chicken salad sandwich
Creamy, delicious chicken salad with celery, grapes and onion used as a filling for multigrain bread, creating the ultimate chicken salad sandwich.
Course
Lunch
Cuisine
American
Keyword
Chicken salad, Chicken salad recipe, Chicken salad sandwich
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
- 4
Calories
373
kcal
Author
Alida Ryder
Ingredients
For the filling
2
chicken breasts poached with a bay leaf
garlic and lemon rind in chicken stock
1/2
cup
celery
diced
1/3
cup
red onion
finely diced
1/2
cup
grapes
quartered
1/3
cup
good quality mayonnaise
1/2
cup
Greek yoghurt
juice of 1/2-1 lemon
salt & pepper to taste
For the sandwich
bread of your choice
lettuce
micro herb leaves
I used rocket to add some pepperiness
Instructions
After you've poached the chicken, allow to cool completely then shred into a bowl.
Add the celery, red onion and grapes.
In a separate bowl, mix together the mayo, yoghurt, lemon juice and seasoning.
Pour the dressing over the chicken and mix well. Adjust seasoning if necessary. (At this point, the salad can be served as is with lettuce).
To assemble the sandwich, top the slices of bread with lettuce, chicken salad and finish with the the micro herbs.
Serve immediately.
Nutrition
Calories:
373
kcal
|
Carbohydrates:
18
g
|
Protein:
54
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
151
mg
|
Sodium:
611
mg
|
Potassium:
1032
mg
|
Fiber:
2
g
|
Sugar:
14
g
|
Vitamin A:
239
IU
|
Vitamin C:
7
mg
|
Calcium:
100
mg
|
Iron:
1
mg