Low Sodium Classic Chicken Salad Sandwich

Creamy, flavorful, and heart-healthy, this Low Sodium Classic Chicken Salad Sandwich is the perfect blend of satisfying textures and guilt-free indulgence. Poached in low sodium chicken broth, the tender, shredded chicken is combined with a light, creamy dressing made from a mixture of mayonnaise and tangy Greek yogurt. Freshly diced celery, sweet red grapes, and subtly sharp green onions add bursts of crunch and sweetness, while Dijon mustard, black pepper, and thyme provide the perfect seasoning without the need for added salt. Served between slices of wholesome whole wheat bread with crisp lettuce, this quick and easy sandwich is ideal for lunch, meal prepping, or a simple family dinner—all while keeping your sodium intake in check. Who says healthy can't be delicious?

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breasts
• 2 cups Low sodium chicken broth
• 0.5 cup Mayonnaise
• 0.25 cup Plain Greek yogurt
• 2 pieces Celery stalks, diced
• 0.5 cup Red grapes, halved
• 2 pieces Green onion, sliced thinly
• 1 tablespoon Dijon mustard
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Dried thyme
• 8 pieces Whole wheat bread slices
• 4 pieces Lettuce leaves

Directions

Step 1

Place the chicken breasts in a medium-sized saucepan and add low sodium chicken broth. The broth should cover the chicken completely. Bring to a simmer over medium heat.

Step 2

Reduce the heat to low, cover, and cook the chicken for 15-20 minutes or until cooked through. Chicken should reach an internal temperature of 165°F (75°C).

Step 3

Remove the chicken from the broth and let it cool slightly. Once cooled, shred the chicken using two forks or cube it into bite-sized pieces based on preference.

Step 4

In a large mixing bowl, combine mayonnaise, Greek yogurt, and Dijon mustard. Stir until smooth.

Step 5

Add the shredded or cubed chicken to the bowl along with diced celery, halved grapes, sliced green onions, black pepper, and dried thyme. Mix until the ingredients are well combined.

Step 6

Taste the chicken salad and add more black pepper if desired. Note that the purpose of this recipe is to keep the sodium content low, hence no additional salt is added.

Step 7

To assemble the sandwiches, lay out the slices of whole wheat bread. Place a lettuce leaf on one slice of bread for each sandwich.

Step 8

Spoon an even amount of chicken salad mixture onto the lettuce. Spread it evenly and top with another slice of bread.

Step 9

Cut the sandwiches in half if desired and serve immediately. Enjoy your heart-healthy, low sodium chicken salad sandwich!

Nutrition Facts

Serving size	(1560.8g)

Amount per serving	% Daily Value*
Calories	2353.2

Total Fat 115.2g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 509.3mg	0%
Sodium 3216.7mg	0%
Total Carbohydrate 143.7g	0%
Dietary Fiber 19.3g	0%
Total Sugars 33.3g
Protein 187.4g	0%

Vitamin D 4.5IU	0%
Calcium 548.0mg	0%
Iron 14.9mg	0%
Potassium 2679.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 31.7%

Carbs: 24.3%