Monday, May 17, 2010

Rosemary Chicken Salad Sandwiches

3 cups chopped roasted skinless, boneless chicken breasts (¾ lb)
1/3 cup chopped green onions
¼ cup chopped smoked almonds
¼ cup plain fat-free yogurt (MSPI use more mayonnaise or substitute coconut or goat yogurt)
¼ cup light mayonnaise
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
10 slices whole-grain bread

Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.

1 comment:

  1. Gluten Free: this is great on gluten free crackers.

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