Chicken Salad sandwiches would have to be one of my favorite classic sammies. Although when you order from a deli they seem to lose sight that not every single person likes their sandwiches weighted down with tons of mayo. Don't get me wrong, I like mayo as a condiment (see my cream cheese deviled eggs) just not when my sandwiches are drowning.
Even if one likes the creamy condiment, it is still loaded with unnecessary fat and calories. A good way to cut on those extra calories is to substitute mayo for non-fat greek yogurt. I promise you will never know it's a greek yogurt based sandwich. I received rave reviews for my southwestern quinoa wrap that also had a yogurt based dressing.
Some of my other favorite chicken salad additions are avocado, bacon, fennel, mango, cranberries, raisins, cheese, grapes and apple among many others.
What are yours?
Chicken Salad Sandwich
Yields 5-6 sandwiches
Recipe Created by Epicurean Mom
2 cups shredded chicken, I used rotisserie chicken
1/3 cup non-fat greek yogurt, I used 0% fage
1/4 cup reduced fat mayo
1/2 cup shredded carrot
1/3 cup sugar snap peas, shelled
1/4 cup chopped green onions
3-4 stalks asparagus, rinsed well and shaved
1/3 cup chopped red onion
2 stalks celery, coarsely chopped
1/4 cup coarsely chopped sliced almonds
Salt and pepper to taste
Baby arugula or any other greens (optional)
Sliced whole wheat bread
Combine all ingredients, except greens, in a medium bowl. Stir until thoroughly combined.
Spread greens over the top of the bread, top with chicken salad and cover with another slice of bread. Cut in half and serve.