Chicken Salad Sandwich Recipe
Craving a delicious, satisfying lunch? Look no further than this Chicken Salad Sandwich recipe! Packed with a delightful mix of flavors and textures, this sandwich is perfect for a quick meal, picnic, or light dinner.
Equipment
- 1 Mixing Bowl
- 2 Knife & Cutting Board
- 3 Spoon or Spatula
- 4 Measuring Spoons
- 5 Bread Knife
Ingredients
Chicken Salad 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)
Instructions
- Start by combining the light mayonnaise, low-fat yogurt, paprika, and seasoned salt in a large mixing bowl. Stir them together until the ingredients are well-blended. This creamy base will give your chicken salad a rich and flavorful dressing, while the paprika adds a slight smokiness and the seasoned salt gives it just the right amount of seasoning.
- Once your dressing is ready, it’s time to fold in the rest of the ingredients. Add the dried cranberries, chopped celery, cubed green apple, sliced red grapes, and chopped pecans to the bowl. These fresh and crunchy elements bring a delightful contrast to the creamy dressing. The sweet cranberries and grapes balance out the savory chicken, while the pecans add a nice nutty crunch.
- Now, it’s time to add the chicken. You can use drained canned chicken or cooked shredded chicken—whichever you prefer or have on hand. Fold the chicken into the salad mixture gently, making sure it’s evenly distributed throughout the salad. Season the mixture with ground black pepper to taste, ensuring a nice, balanced flavor.