Almond Poppy Seed Chicken Salad Sandwiches
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
- 2 tbsp honey
- 1 tsp dijon mustard
- 1 tbsp red wine vinegar
- 1/2 cup sliced almonds toasted
- 1 tbsp poppy seeds
- 1/4 cup light mayonnaise
- 3/4 tsp salt or to taste
- 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
- 1/3 cup chopped green onions (green portion only)
- 2/3 cup plain fat-free greek yogurt (i used fage for this
- Carbohydrate 7.18329778517787 g
- Cholesterol 135.7417873 mg
- Fat 12.3417406954166 g
- Fiber 1.57667498180453 g
- Protein 54.8774436171187 g
- Saturated Fat 1.79243101065396 g
- Serving Size 1 1 - 6 serving (185g)
- Sodium 255.230388975269 mg
- Sugar 5.60662280337334 g
- Trans Fat 4.40764301058494 g
- Calories 369 calories
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
