Almond Poppy Seed Chicken Salad Sandwiches

 

Ingredients

• 1 1/4 lbs boneless skinless chicken breasts, cooked, chilled and diced into small cubes*
• 1 1/3 cups red grapes, halved
• 3/4 cup small diced celery
• 1/2 cup sliced almonds, toasted
• 1/3 cup chopped green onions (green portion only)

• 2/3 cup plain fat-free Greek yogurt (I used Fage for this since it has a thicker consistency)
• 1/4 cup light mayonnaise
• 2 Tbsp honey
• 1 Tbsp red wine vinegar
• 1 Tbsp poppy seeds
• 1 tsp dijon mustard
• 3/4 tsp salt, or to taste

Directions

• For the dressing:
• Mix all dressing ingredients together in a medium bowl until well combined.
• For the salad:
• Add all chicken salad ingredients to a large mixing bowl or a salad bowl. Add dressing and toss to evenly coat. Store in refrigerator. Serve within 1 – 2 hours for best results (it’s still good for another day but the almonds soften a little and the grapes juices run into the dressing).
• *To cook the chicken, I lined a rimmed baking sheet with foil. I pounded chicken to an even thickness and brushed both sides of the chicken lightly with olive oil and seasoned with salt and pepper and roasted in a preheated 425 degree oven until center registered 165 (this will take anywhere from 15 – 25 minutes depending on thickness of chicken breasts). Then let chill through in the fridge.
• Recipe source: Cooking Classy