Rosemary Chicken Salad
- 3 cups Chopped Roasted, Boneless, Skinless Chicken Breasts (about 3/4 Pound)
- 3 Green Onions, Sliced
- 1/4 cups Smoked Almonds, Chopped
- 1/4 cups Traditional Plain Greek Yogurt
- 1/4 cups Canola Mayonnaise
- 1 teaspoon Chopped Fresh Rosemary
- 1 clove Garlic, Minced
- 1 teaspoon Dijon Mustard
- 1/2 teaspoons Salt
- 1/4 teaspoons Freshly Ground Black Pepper
- 10 slices 100% Whole Wheat Bread (used: Sara Lee Soft And Smooth 100% Whole Wheat)
- Combine all of the ingredients except for the slices of bread.
- Stir well.
- Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices.
- Cut sandwiches and serve.
- * 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)