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Chicken Salad with Apricots and Almonds Sandwich

  • yield: 2 sandwiches

Ingredients

  • 6 ounces boneless, skinless chicken breast
  • Coarse salt and freshly ground black pepper
  • 1/3 cup 2 percent Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced chives
  • 2 tablespoon dried apricots
  • 2 tablespoons chopped almonds, toasted
  • 4 slices seeded wheat bread, toasted
  • 4 leaves lettuce

Directions

  1. Step 1

    Make the chicken salad: Fill a medium saucepan with water and bring to a boil. Meanwhile, season chicken with salt and pepper. When water boils, reduce heat, add chicken, and simmer until cooked through, 8 to 10 minutes. Remove and let cool. Cut into 1/2-inch pieces. In a bowl, combine yogurt, mustard, chives, apricots, and almonds. Stir in chicken and season with salt and pepper.

  2. Step 2

    Divide the lettuce and chicken mixture between two slices toast. Top each with remaining slices.

Reviews (1)

  • 25 Jun, 2014

    So delicious....make the night before so the flavors can marry-up. I ate mine in butter lettuce cups which made the chicken salad taste extra summery.