On-The-Go Sandwiches

"Use leftover or pre-cooked and chilled chicken breasts to make this creamy and crunchy chicken salad. Yogurt is the secret ingredient that gives this salad a rich and tangy flavor."
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Ingredients

10 m servings 215 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 466 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. In a medium bowl, stir together the diced chicken, celery, grapes, yogurt, Dijon mustard, honey, and dill weed. Spread 1/4 of the chicken mixture onto a slice of bread. Place 1/4 cup cucumber slices on chicken mixture and cover with another slice of bread. Cut into quarters. Repeat with remaining filling and bread. Chicken mixture will keep in refrigerator for up to 4 days.

Footnotes

  • Notes
  • Mix and match the slices of bread---it's okay to use two different slices of bread on the sandwich for great variety! Feel free to add vitamin rich vegetables such as fresh spinach, shredded carrots, shredded red cabbage, red and/or green grapes to the chicken mixture.
  • Recipe provided by Mrs. Baird's Bakeries

Reviews

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Quite tasty and easy to make!

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