Heart-Healthy Classic Chicken Salad Sandwich
Elevate your lunchtime routine with this Heart-Healthy Classic Chicken Salad Sandwich, a lighter twist on a beloved favorite. Packed with tender shredded chicken poached in low-sodium broth, this nutritious recipe swaps out heavy mayo for creamy plain Greek yogurt and a touch of Dijon mustard, delivering indulgent flavor without the guilt. Crisp celery, juicy red grapes, and slivered almonds add delightful crunch and sweetness, while fresh dill and lemon juice brighten every bite. Served on wholesome whole grain bread with crisp lettuce, this sandwich is perfect for a quick, satisfying meal. Ready in just 35 minutes, it’s a heart-smart choice that proves healthy eating can be delicious and satisfying. Ideal for meal prep, picnics, or an easy weekday lunch!
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Ingredients
- 1 pound skinless boneless chicken breast
- 4 cups low-sodium chicken broth
- 3 tablespoons plain Greek yogurt
- 1 tablespoon Dijon mustard
- 0.5 cup celery, finely chopped
- 0.5 cup red grapes, halved
- 2 green onions, thinly sliced
- 0.25 cup almonds, slivered
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 0.25 teaspoon black pepper
- 8 whole grain bread slices
- 8 lettuce leaves
Directions
Step 1
Place the chicken breast in a pot and cover with low-sodium chicken broth.
Step 2
Bring the broth to a boil over medium-high heat, then reduce to a simmer.
Step 3
Cook the chicken for about 15-20 minutes, or until fully cooked and no longer pink in the center.
Step 4
Remove the chicken from the broth and let it cool. Once cooled, shred the chicken into bite-sized pieces using two forks.
Step 5
In a large bowl, combine the Greek yogurt, Dijon mustard, celery, grapes, green onions, almonds, dill, lemon juice, and black pepper.
Step 6
Add the shredded chicken to the bowl and mix well until the ingredients are fully combined and coated with the dressing.
Step 7
Taste and adjust the seasoning if necessary.
Step 8
To assemble the sandwiches, lay out 8 slices of whole grain bread.
Step 9
Place a lettuce leaf on each slice of bread, then evenly distribute the chicken salad mixture on top of the lettuce on 4 of the slices.
Step 10
Top the chicken salad with the remaining bread slices to form sandwiches.
Step 11
Serve immediately or refrigerate and serve within 4 hours for best texture and flavor.
Nutrition Facts
| Serving size | (1966.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1672.7 |
| Total Fat 46.5g | 0% |
| Saturated Fat 8.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 454.3mg | 0% |
| Sodium 2029.6mg | 0% |
| Total Carbohydrate 128.9g | 0% |
| Dietary Fiber 23.0g | 0% |
| Total Sugars 33.2g | |
| Protein 188.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 496.5mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 2341.1mg | 0% |
Source of Calories