Dilled Chicken Salad Sandwiches

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

Yield: 4 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 323
  • Calories from fat: 22%
  • Fat: 7.8g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 28.1g
  • Carbohydrate: 34.5g
  • Fiber: 3.5g
  • Cholesterol: 64mg
  • Iron: 0.0mg
  • Sodium: 410mg
  • Calcium: 0.0mg


  • 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. 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. 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.
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