Rosemary Chicken Salad Sandwich
Fresh rosemary is infused in a savory chicken salad sandwich for a perfect lunch.
Servings: 6 servings
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
