This chicken salad recipe is now one of my favorites. It has some delicious add-ins, like smoked almonds that make it so savory and extra special. I hope you love it as much as I do!
Rosemary Chicken Salad
Adapted from Cooking Light
5 Servings (serving size: ⅔ cup with 2 slices whole wheat bread)
Calories: 431 ▪ Fat: 17g ▪ Carbs: 33g ▪ Dietary Fiber: 5.6g ▪ Protein: 36.2g
Chicken Salad Only (serving size: ⅔ C serving)
Calories: 271 ▪ Fat: 15g ▪ Carbs: 6g ▪ Dietary Fiber: 2 ▪ Sugars: 2g ▪ Protein: 30g
3 cups chopped roasted skinless, boneless chicken breasts (about ¾ pound)
3 green onions, sliced
¼ cup Smoked Almonds, coarsely chopped
¼ cup Traditional Plain Greek Yogurt
¼ cup canola mayonnaise
1 teaspoon chopped fresh rosemary
1 clove garlic, minced
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
10 slices Sara Lee Soft and Smooth 100% Whole Wheat Bread
Combine first 9 ingredients, stirring well. Spread about ⅔ cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches and serve.
* The recipe tastes even better the next day, so if you have time, make it a day ahead, cover and refrigerate.
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