Chicken Salad Sandwich


Chicken salad has been a lunchtime staple for years. Serve this creamy, protein-packed dish atop a slice of your favorite bread for a chicken salad sandwich, or on a bed of lettuce for a lighter meal.


  • 1 teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • 1 pound boneless, skinless chicken breast (2 small whole breasts)

  • ¾ 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

  • ½ cup finely diced celery

  • 2 cups halved red seedless grapes

  • 6 slices pumpernickel bread

  • 1 bunch watercress, tough stems removed

  • Olive-oil, cooking spray


  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.


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

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