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!
Prep Time::15 mins
Total Time::15 mins
Servings::8
Ingredients
½ cup light mayonnaise
½ cup low-fat plain yogurt
1 teaspoon paprika
1 teaspoon seasoned salt
1 ½ 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
Directions
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.
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.