Recipe by Campbell's Kitchen
"This exquisite chicken salad is made with Swanson® Premium Chunk Chicken Breast, chopped celery and onions, mixed with a delicious dressing made from light mayonnaise and yogurt, to be served on sandwiches made with Pepperidge Farm® 100% Whole Wheat Thin Sliced Bread."
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nonfat plain yogurt
finely chopped onions
1 (9.75 ounce) can
Swanson® Premium Chunk Chicken Breast in Water, drained
Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
Quick and easy for a light lunch! I used Hellman's light mayo and left out the yogurt. I used green onion finely chopped and added a bit of dijon mustard and cracked black pepper to the mix. Overall, very good on toasted whole grain bread with crisp lettuce and tomatoes.
This was O.K. Thought is was a little bland.
This was really yummy. I made it exactly but doubled the recipe for five. We had it for dinner with vegetable soup. It was super easy!
I was pretty skeptical about the yogurt, but it was really quite good. My other recipe calls for mayo and cream cheese, but I think I'll use this one at home from now on. I boiled up a chicken breast instead of using canned. I also added a dash of Beaumond seasoning and threw in a few cashews.
So easy and delicious! I put this on a wheat baguette instead.
used cottage cheese/paneer in place of chicken. loved it
I thought this recipe was really good. I was questioning the yogurt but it was actually great.
Didn't have celery or yogurt in the house so substituted with sweet relish and sour cream. Turned out really well!
* Percent Daily Values are based on a 2,000 calorie diet.
Swanson(R) Heart Healthy Chicken Sandwich
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 224
** Calories from Fat: 30
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