I love a quick meal, and if it’s healthy then it is surely an added bonus, like these chicken salad sandwiches. There are so many variations to a chicken salad, the various add ons like green apples, almonds, walnut, scallion greens, cranberries , celery ,so forth and so on. You can also add some chilli powder for heat. This time I ran out of walnuts, so substituted it with cashew nuts , I must say it complemented the chicken salad sandwich quite well 🙂
If you have rotisserie chicken at hand, then it’s a child’s play to put it all together. I poached the chicken at home in an aromatic spice infused broth flavored with bay leaves and cloves. The resulting poached chicken was tender, juicy and very flavorful. I shredded them real fine, as that’s how I like it, especially if I’m using them as a spread for sandwiches. If it’s just a salad, I prefer to keep chunky pieces of meat.
So what makes this healthy? Greek yogurt of course, the most healthy alternative to mayo that’s out there. I also used sprouted honey wheat with flaxseed bread instead of the white sandwich bread. So in short, everything in this chicken salad sandwich is good for you plus it taste great! Enjoy a delicious, guilt free meal 🙂
Here is an interesting info from Wiki about the origin of chicken salad, The American form of chicken salad was first served by Town Meats in Wakefield, Rhode Island, in 1863. The original owner, Liam Gray, mixed his leftover chicken with mayonnaise, tarragon, and grapes. This became such a popular item that the meat market was converted to a delicatessen.
Let’s make some yummy sandwiches 🙂
4 bread slices
1 chicken breast ( yields about 1& 3/4 cup cooked shredded chicken )
a little more than 1/2 cup Greek yogurt/ hung curd
1/2 cup finely chopped celery
1/2 cup cranberries
1/2 cup chopped cashew nuts
1 teaspoon Dijon mustard
1 teaspoon agave nectar/honey
1 tablespoon onion powder
1/4 teaspoon dried dill ( optional )
Salt and pepper to season
- Place enough water in a heavy bottomed sauce pan , add some salt and pepper and whole spices as per your preference to flavor the stock. Place the cleaned chicken breast , switch on the heat , bring it to a boil then reduce the heat and let it simmer covered for 20-25 minutes until the chicken is cooked through and no longer pink. Remove the poached chicken breast ,once it’s cool enough to handle , dice it into small cubes or shred it fine.
- Transfer the shredded meat to a bowl , add celery , cashewnuts , cranberries, Dijon mustard , agave nectar, onion powder, dried dill, salt and pepper . Mix everything well.
- Now add Greek yogurt, little at a time and mix to incorporate well. You can add more or less depending on how creamy you want the salad to be.
- Assemble the sandwich , place lettuce on one side of the bread slice , spread some chicken salad mixture , cover with another bread slice. Slice into half and enjoy this healthy chicken salad sandwich.
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