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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (4)

69 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 27
  • 2 star values: 19
  • 1 star values: 5
Rating: Unrated
09/20/2015
Love it and added some cran raisins. Love your chicken sandwich variations and sharing:)
Rating: 5 stars
10/28/2013
MMM! Worth the 30 minutes it took for me to do all the chopping/prep. This is a 10/10 recipe. Love it and would make it again- and it yields a lot. I did substitute a third of the yogurt for mayo. I also used 2% plain Greek yogurt for extra protein. And I had some dried currants around, so threw in a small handful of those too. I highly recommend this recipe if you have the time to make it.
Rating: Unrated
07/27/2013
The BEST chicken salad I have ever made!!!!!!!!!
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Rating: Unrated
03/21/2009
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.