Chicken Salad Sandwiches
Creamy, yogurt-based chicken salad with grapes, celery and nuts. Great for sandwiches, wraps, or lettuce cups.
Equipment
- Large bowl
- Knife
- Cutting board
- Mixing spoon
- Serving platter or plates
Ingredients
Base mixture
- 1/2 cup plain Greek yogurt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Chicken and vegetables
- 2 cups cooked chicken, shredded or chopped
- 1/2 cup celery, chopped
- 1/2 cup pecans, chopped or walnuts or sliced almonds
- 1/2 cup grapes, quartered
- 1/4 cup red onion, finely chopped optional
Serving
- bread, croissants or lettuce, for serving toast or serve as desired
Instructions
Prepare base
- In a large bowl, stir together the plain Greek yogurt, garlic powder, salt and pepper.
Combine chicken and mix-ins
- Add the cooked chicken, celery, nuts, grapes and red onion (if using). Stir until well combined.
Season to taste
- Taste and adjust seasonings as needed.
Serve
- Serve the chicken salad as a sandwich on bread or a croissant, over a bed of lettuce, or in a tortilla wrap or lettuce wraps.
Notes
Chill the mixture for 30 minutes before serving to meld flavors. Toast nuts for extra crunch if desired.