Rosemary Chicken Salad | Jennifer Cooks

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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.