Ingredients
Scale
- 2 cups cooked chicken, diced (280 g)
- 1/2 cup mayonnaise (120 g)
- 1/4 cup celery, finely chopped (40 g)
- 1/4 cup red grapes, halved (40 g)
- 1/4 cup almonds, chopped (35 g)
- 1 tablespoon lemon juice (15 ml)
- Salt and pepper to taste
- 4 slices whole grain bread
- Leafy greens (lettuce or spinach)
Instructions
- In a mixing bowl, combine the diced chicken, mayonnaise, celery, grapes, almonds, and lemon juice.
- Season with salt and pepper to taste and mix thoroughly.
- Toast the slices of bread lightly if desired.
- Spread the chicken salad mixture onto two slices of bread.
- Add leafy greens on top and cover with the remaining slices of bread.
- Cut the sandwiches in half and serve immediately.
Notes
- For added flavor, consider adding herbs like dill or parsley.
- This chicken salad can be made a day in advance and stored in the refrigerator for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: No Cook
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: chicken salad, sandwich, quick lunch