Chicken Salad Melts

Chicken Salad Melts Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
For a touch more sweetness, substitute halved grapes for the apple. You can also chop the apple and add it to the salad mixture.


Serves 6 (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 304
Fat 9.9 g
Satfat 3.5 g
Monofat 2.3 g
Polyfat 1.2 g
Protein 25.1 g
Carbohydrate 28.8 g
Fiber 3.7 g
Cholesterol 58 mg
Iron 1.9 mg
Sodium 682 mg
Calcium 204 mg


2 cups shredded skinless, boneless rotisserie chicken breast
1/4 cup plain fat-free Greek yogurt
1/4 cup canola mayonnaise (such as Hellmann's)
2 teaspoons chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 green onions, thinly sliced
6 whole-wheat English muffins, split and toasted
3 ounces sharp cheddar cheese, shredded (about 3/4 cup)
3/4 cup thinly sliced apple
6 Bibb lettuce leaves


1. Preheat broiler to high.

2. Combine first 7 ingredients in a medium bowl; stir well. Place 1/3 cup chicken mixture on bottom half of each muffin. Top evenly with cheese. Broil 1 minute or until cheese melts. Top sandwiches evenly with apple, lettuce, and top halves of muffins.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Carolyn Malcoun,

Cooking Light

September 2013
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