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A chicken salad sandwich on a bed of lettuce.

Rosemary Chicken Salad Sandwich

Fresh rosemary is infused in a savory chicken salad sandwich for a perfect lunch.
5 from 9 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 238kcal
Author: Dahn Boquist

Ingredients

  • 3 cups cooked diced chicken (about 1 pound)
  • ½ red onion finely diced
  • 3 celery ribs chopped
  • ⅓ cup Greek yogurt
  • ¼ cup mayonnaise
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon Dijon mustard
  • 1 garlic clove finely minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 8 to 12 slices of sourdough bread
  • 6 leaves red leaf lettuce washed

Instructions

  • Place the chicken, onion, and celery in a large bowl.
  • In a small bowl combine the yogurt, mayonnaise, rosemary, Dijon mustard, garlic, salt, and pepper. Blend together then stir into the chicken mixture.
  • Spoon the chicken salad onto 4 to 6 slices of bread, top with lettuce and remaining slices of bread.

Notes

  • For extra texture, toast the bread prior to assembling the sandwich.
  • This recipe also makes a delicious chicken salad. Omit the bread and serve on a bed of crisp lettuce for a chicken salad option.
  • The stem of fresh rosemary is very woody and fibrous. Remove the leaves from the stem, chop the leaves, and discard the stem.

Nutrition

Serving: 1 | Calories: 238kcal | Carbohydrates: 16g | Protein: 25g | Fat: 7.5g