Mediterranean Chicken Salad Sandwiches
Chicken salad gets a delicious and nutritious Mediterranean makeover, using Greek yogurt as the binder, and fragrant sun dried tomatoes and roasted red peppers for flavor
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Ingredients
1 cup plain Greek yogurt
¼ cup sundried tomatoes finely chopped
2 roasted red peppers, finely chopped
3 cups chopped cooked chicken breasts (from about 1 pound chicken)
¼ cup sliced or slivered almonds
¼ cup chopped fresh basil
1 cup spinach
8 slices whole wheat bread
237 ml plain Greek yogurt
13.5 grams sundried tomatoes finely chopped
2 roasted red peppers, finely chopped
454 grams chopped cooked chicken breasts
27.5 grams sliced or slivered almonds
10.5 grams chopped fresh basil
30 grams spinach
8 slices whole wheat bread
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Instructions
- Mix together the Greek yogurt, sundried tomatoes, roasted red peppers, chopped chicken, almonds, and basil in a medium mixing bowl until well combined.
- Portion ¼ of the chicken salad between 2 slices whole grain bread, putting a ¼ cup (7.5 gram) spinach into each sandwich as well.
- Serve immediately.
Nutritional Info
Storage
Leftover chicken salad can be stored in the refrigerator
Notes
This recipe is courtesy of Kelly Toups
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