Dilled Chicken Salad Sandwiches

Dried dill and honey mustard add interesting flavor to the creamy chicken salad used for these sandwiches.


4 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 323
Caloriesfromfat 22 %
Fat 7.8 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 28.1 g
Carbohydrate 34.5 g
Fiber 3.5 g
Cholesterol 64 mg
Iron 0.0 mg
Sodium 410 mg
Calcium 0.0 mg


1/2 cup plain fat-free yogurt
2 cups chopped cooked chicken
1/4 cup chopped celery
1/4 cup chopped green onions
1 tablespoon honey mustard
1/4 teaspoon dried dill
1/4 teaspoon ground white pepper
4 green leaf lettuce leaves
8 (1-ounce) slices whole wheat bread, lightly toasted
4 (1/4-inch-thick) slices large tomato


1. Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape yogurt into a medium bowl, using a rubber spatula.

2. Add chicken and next 5 ingredients to yogurt; stir well. Place lettuce leaves over 4 bread slices; top with chicken mixture, tomato slices, and remaining bread slices.

501 Delicious Heart Healthy Recipes,

Oxmoor House

January 2001
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