Prep Time: 30 mins
Cook Time: 32 mins
Servings: 2

Chicken Salad Sandwich

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35

Prepared with Greek yogurt instead of mayonnaise, this wholesome chicken salad with apple is enhanced with honey and mustard for a simple, delicious flavour. Toast the Multigrain Rye Sourdough slices for added crunch, if desired.

Lunch
Deli Style
Sliced Bread

Ingredients

  • 4 slices Stonemill® Bakehouse Multigrain Rye Sourdough Bread
  • 1/4 cup (60 ml) plain Greek yogurt
  • 1 Tbsp (15 ml) olive oil
  • 2 Tsp (10 ml) Dijon mustard
  • 1 Tsp (5 ml) liquid honey
  • 1/4 Tsp (1 ml) salt
  • 1/4 Tsp (1 ml) black pepper
  • 1 cup (250 ml) coarsely shredded rotisserie chicken
  • 1 stalk celery, diced
  • 1/2 cup (125 ml) diced apple
  • 1 green onion, thinly sliced
  • 1 Tbsp (15 ml) finely chopped fresh parsley
  • 1/2 cup (125 ml) packed baby spinach

Directions

  1. In a medium bowl, whisk together yogurt, oil, Dijon, honey, salt, and pepper. Stir in chicken, celery, apple, green onion, and parsley until combined.
  2. Divide chicken salad between 2 bread slices, spreading filling to the edges. Top with baby spinach. Cap each with a remaining bread slice.
  3. Cut sandwiches in half to serve.

Tips: For chicken salad sandwich melts, toast 2 slices Stonemill® Bakehouse Multigrain Sourdough Bread (instead of 4 slices). Butter slices. Top each with spinach, chicken salad mixture, and a slice of Cheddar, Swiss or Havarti cheese. Broil until cheese melts.
Honeycrisp, Granny Smith or Cortland apples all work well in this recipe.

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