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Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Chicken Salad Melts

For a touch more sweetness, substitute halved grapes for the apple. You can also chop the apple and add it to the salad mixture.

Cooking Light SEPTEMBER 2013

  • Yield: Serves 6 (serving size: 1 sandwich)

Ingredients

  • 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

Preparation

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.

Note:

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 www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 304
  • Fat: 9.9g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 25.1g
  • Carbohydrate: 28.8g
  • Fiber: 3.7g
  • Cholesterol: 58mg
  • Iron: 1.9mg
  • Sodium: 682mg
  • Calcium: 204mg
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Chicken Salad Melts recipe

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