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Chicken Salad Sandwich
Prepared with Greek yogurt instead of mayonnaise, this wholesome chicken salad with apple is enhanced with honey and mustard for a simple, delicious flavour. Toast the Multigrain Rye Sourdough slices for added crunch, if desired.
Preparation time
30 min
Total Time
32 min
Servings
2
Servings
Made with Sourdough Rye Multigrain Bread
Ingredients
- 4 slices Stonemill® Bakehouse Multigrain Rye Sourdough Bread
- 1/4 cup (60 ml) plain Greek yogurt
- 1 Tbsp (15 ml) olive oil
- 2 Tsp (10 ml) Dijon mustard
- 1 Tsp (5 ml) liquid honey
- 1/4 Tsp (1 ml) salt
- 1/4 Tsp (1 ml) black pepper
- 1 cup (250 ml) coarsely shredded rotisserie chicken
- 1 stalk celery, diced
- 1/2 cup (125 ml) diced apple
- 1 green onion, thinly sliced
- 1 Tbsp (15 ml) finely chopped fresh parsley
- 1/2 cup (125 ml) packed baby spinach
Directions
- In a medium bowl, whisk together yogurt, oil, Dijon, honey, salt, and pepper. Stir in chicken, celery, apple, green onion, and parsley until combined.
- Divide chicken salad between 2 bread slices, spreading filling to the edges. Top with baby spinach. Cap each with a remaining bread slice.
- Cut sandwiches in half to serve.
Tips: For chicken salad sandwich melts, toast 2 slices Stonemill® Bakehouse Multigrain Sourdough Bread (instead of 4 slices). Butter slices. Top each with spinach, chicken salad mixture, and a slice of Cheddar, Swiss or Havarti cheese. Broil until cheese melts.
Honeycrisp, Granny Smith or Cortland apples all work well in this recipe.
