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Customer Recipes

Chicken Salad Sandwiches

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Serves 5

A typical chicken or turkey sandwich can easily have 800 milligrams of sodium. These tasty sandwiches are made with carefully selected low-sodium ingredients and have a mere 340 milligrams each. Pack them for lunch with carrot sticks, sugar snap peas and some strawberries on the side.

  • 6 tablespoons Fage Total 2% plain Greek yogurt
  • 6 tablespoons Galeos miso dijonnaise dressing
  • 2 cups diced Gelson?s Finest no salt rotisserie baked BBQ chicken breast, skin and bones removed (just under 1 pound as purchased)
  • 1 1/2 ribs organic celery, diced small
  • 1/2 cup halved red grapes
  • 1/4 cup Flanigan Farms chopped walnuts
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 5 green leaf or salad bowl lettuce leaves, torn to fit the sandwiches
  • 1 large tomato, ends removed, cut into 5 slices
  • 10 slices Food for Life Ezekiel sprouted whole-grain bread (orange label), lightly toasted if desired
  1. Combine the yogurt with the dressing in a small bowl and stir until smooth.

  2. Combine the chicken, celery, grapes and walnut pieces in a medium bowl. Mix with the yogurt sauce. Season with salt and pepper.

  3. Place a lettuce leaf and tomato slice on each of five slices of bread. Top with ? cup chicken salad and cover with remaining slices of bread. Cut sandwiches in half.

Each sandwich contains:
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C
8 g    
1 g    
0 g    
40 mg 
340 g    
36 g    
8 g    
7 g    
29 g    
5% DV
12% DV
3% DV
14% DV