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Chicken Salad with Apricots and Almonds Sandwich

  • Yield: 2 sandwiches
Chicken Salad with Apricots and Almonds Sandwich


  • 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


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

Reviews (1)

  • Penny Gaumond 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.

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