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Chicken Salad Sandwich

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    Martha Stewart Living, April 2000
    • Yield Serves 6
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    Ingredients

    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 pound boneless, skinless chicken breast (2 small whole breasts)
    • 3/4 cup plain nonfat yogurt
    • 1 tablespoon Dijon mustard
    • 2 tablespoons snipped fresh chives
    • 1 tablespoon chopped fresh tarragon
    • 1 Granny Smith apple
    • Juice of 1/2 lemon
    • 1 cup finely diced fennel
    • 1/2 cup finely diced celery
    • 2 cups halved red seedless grapes
    • 6 slices pumpernickel bread
    • 1 bunch watercress, tough stems removed
    • Olive-oil, cooking spray

    Directions

    1. Combine salt and pepper in a small bowl. Heat a large skillet over medium-high heat. Coat with cooking spray. Sprinkle chicken with half of the salt-pepper mixture; place in the skillet. Reduce heat to medium; cover. Cook until chicken is cooked through, about 12 minutes, flipping halfway through. Remove from the pan; set aside.
    2. In a bowl, combine yogurt, mustard, chives, tarragon, and remaining salt-pepper mixture. Core apple, and cut into 1/4-inch dice. Place apple in a medium bowl with lemon juice, and toss to combine. Add fennel, celery, and grapes. Cut reserved chicken into 1/2-inch pieces. Add to salad with yogurt dressing; stir to combine. Divide salad among 6 slices pumpernickel bread, and sprinkle with watercress.

    Variations

    The chicken salad can also be served over a bed of mixed greens for a lighter lunch.

    Recipe Reviews

    • JLA
      21 Mar, 2009

      A healthy chicken salad sandwich. I love the use of yogurt instead of mayo. I can't find fennel around here so I increased the amount of celery and apples.

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