Rosemary Chicken Salad

  1. Combine all of the ingredients except for the slices of bread.
  2. Stir well.
  3. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices.
  4. Cut sandwiches and serve.
  5. * The recipe tastes even better the next day, so if you have time, make the salad a day ahead, cover and refrigerate.

chicken breasts, green onions, greek yogurt, canola mayonnaise, rosemary, clove garlic, dijon mustard, salt, freshly ground black pepper, bread

Taken from tastykitchen.com/recipes/main-courses/rosemary-chicken-salad/ (may not work)

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