Greek Yogurt Chicken Salad Sandwich
From the plump grapes to the sweet cranberries, this lightened up sandwich won’t even taste healthy! PROMISE!
This is one of my favorite (and easiest – DUH!) ways to whip up a light, healthy lunch when I’m in a rush.
All you need is some leftover rotisserie chicken from the night before, Greek yogurt, some grapes and apples, and you’re golden.
Yes, Greek yogurt. I promise you.
You won’t miss the mayo. At all.
Trust me on this one. You’ll thank me tomorrow. And the next day. And the next. And pretty much for the rest of your life.
Greek Yogurt Chicken Salad Sandwich
From the plump grapes to the sweet cranberries, this lightened up sandwich won’t even taste healthy! PROMISE!
Ingredients
- 2 cups leftover rotisserie chicken
- ½ cup diced red onion
- ½ cup diced apple
- ½ cup grapes, halved
- ¼ cup dried cranberries
- ¼ cup slivered almonds
- ½ cup plain Greek yogurt
- 1 tablespoon freshly squeezed lemon juice, or more, to taste
- ½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 8 slices bread
- 4 leaves Boston bibb lettuce
Instructions
- In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste.
- Serve sandwiches on bread with chicken mixture and lettuce.
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I love chicken salad but I know it’s full of calories. I tried this recipe and I loved it. I used golden raisins and cranberry’s too.
This was delicious, fresh, and juicy! I was hesitant at first with the Greek yogurt but it was really good!
Didn’t change a thing – this chicken salad is perfectly delicious!
so good
This is THE best chicken salad I’ve ever had!! I was so nervous about the Greek yogurt because sometimes it can taste a little tart, but this is delicious!
Thank you for this recipe! Trying to cut back on the lunch meat. I just made and it and it taste very good!
I love this recipe! I’ve made it several times. I wanted to try something different; I omitted just the dried cranberries, lemon juice and garlic powder, and instead added 1tsp of curry powder, and a stalk of diced celery, and and it tasted amazing! 🙂
Love the curry idea!
I used Moroccan spice raz el hanout. Delicious!
I absolutely loved this! I had it on sprouted wheat bread and it was delicious. I really love your blog. I like how you keep it simple and fresh. I am trying to cook more and eat healthy; your recipes are perfect. Thank you for sharing.
-Hilda
How do you prepare the chicken for the salad?
Thanks!
Maggie, that’s really based on personal preference. You can use leftover roasted chicken or you can cook them in a skillet. It’s really up to you.
Poaching the chicken will keep it very moist. There are a lot of recipes for poaching chicken on the web, but it’s a very simple process.
Just made this last night and boiling works really well.. very easy and hard to over-cook it
One of the easiest ways to cook chicken is to use a pressure cooker. Add about 3 cups of water fpr 4 chicken breasts and put it on a high heat for 10 mins and then on a low heat for 10 mins. However, please do not use a pressure cooker if you’re not familiar with it. It would be easier to just boil or poach it if you’re not familiar with a pressure cooker.
I make the chicken, cube it and then make the chicken salad a serving at a time the night before work. This way, I can make it last more than 2-3 days. It still tastes fresh and yummy every day!
Love it!
How long would you say the chicken salad would keep in the refrigerator? I plan on making it for lunches and was wondering if it would still be good a week later.
Kate, I would not recommend keeping this for a week. I’d say it should hold up for about 2-3 days.
Have you ever used canned chicken breast?
I actually have not. I try to use fresh ingredients whenever possible.
Hi. can you freeze this recipe?
I do not advise freezing.
I love this! Thanks for sharing. I’m counting calories and was wondering do you have the nutritional information already available? And also, the 4 servings, would that be 1 cup servings or more of 1/2 cup servings. Thanks so much! It’s very good!!!!!!
Oh and I added celery with all of the above. 🙂
The addition of celery sounds amazing! Unfortunately, I do not post nutritional information of my recipes here as I am not a registered dietician. I recommend using online resources (ex. calorie count) to obtain caloric information. Serving-wise, I’d say 1 serving is anywhere from 1/2-1 cup.
Do you use plan Greek yogurt?
Yes, this recipe calls for plain Greek yogurt.
Tasty and easy – great way to cut out the extra fat from mayo! Substituted diced celery for the apples to add crunch. Added Trader Joe’s Hot & Sweet mustard to the yogurt mix for extra tang. Toasted the sliced almonds and in lieu of bread, we used the chicken salad atop salad greens.
This sounds so yummy and I plan on making it for my mom and aunts when they come over for a visit and tea. My question is what is something else I could make with it? Its cold here and the sandwich is good and different should I do a nice soup??? I need some advice as to what would be a good fit thank you!!!!
I suggest serving a light soup, perhaps a roasted tomato soup. I would avoid any kind of chowders as it may just be too thick and heavy to go along with a sandwich like this.
I made this today with butternut squash soup. My family loved it together!
My go-to chicken salad from now on, just love the Greek yogurt. Very tasty!
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