Skinny Chicken Salad Sandwiches Recipes

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SKINNY CHICKEN SALAD SANDWICHES

71% less sat fat • 100% more fiber than the original recipe. Plan ahead and prepare extra chicken breasts at dinnertime. Chill the leftovers, then make these fabulous sandwiches for lunch the next day.

Categories     Lunch

Time 20m

Yield 4

Number Of Ingredients 11



Skinny Chicken Salad Sandwiches image

Steps:

  • In a medium bowl, stir together chicken, apple, and egg. Add yogurt, mayonnaise, salt, and pepper; stir to combine.*
  • Top half of the bread slices with lettuce leaves. Add tomato slices, cucumber slices, and some of the chicken mixture to each sandwich. Top with remaining bread slices. Cut each sandwich in half to serve.
  • *Make-Ahead Directions: If desired, cover and chill the chicken mixture for up to 4 hours before assembling sandwiches.

Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 75 mg, Fiber 5 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 sandwich, Sodium 540 mg, Sugar 9 g, TransFat 1/2 g

1 cup chopped cooked chicken breast
1/3 cup chopped cored apple or finely chopped celery
1 hard-cooked egg, peeled and chopped
2 tablespoons plain fat-free yogurt
2 tablespoons light mayonnaise or salad dressing
1/4 teaspoon salt
1/4 teaspoon black pepper
8 slices whole wheat bread
4 leaf lettuce or romaine leaves
1 medium tomato, thinly sliced
1/2 of a small cucumber, thinly sliced (about 3/4 cup)

MOM'S CHICKEN SALAD SANDWICHES

Yield 8

Number Of Ingredients 10



Mom's Chicken Salad Sandwiches image

Steps:

  • In a large mixing bowl, combine mayonnaise, buttermilk, prepared ranch dressing, dry ranch mix and dill weed.
  • Gently mix in cooked chicken, almonds, grapes and celery.
  • Refrigerate for at least 1 hour and serve on croissants.

3/4 cup mayonnaise
1/4 cup buttermilk
1/2 cup prepared ranch dressing
1/2 (1 ounce) package dry Hidden Valley Ranch dressing
1 1/2 Tablespoons dry dill weed
5 boneless skinless chicken breasts (cooked and shredded)
1 cup slivered almonds
1 1/2 cups red grapes (halved)
3 stalks celery (diced)
8 croissant rolls

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