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Homemade Chicken Salad Sandwiches

Oxmoor House
Yield 4 sandwiches (serving size: 1 sandwich)
Spread your favorite sandwich bread with a hearty helping of this homemade chicken salad, and you've got yourself a satisfying - yet simple - lunch or dinner. 

Ingredients

  • 1 pound skinless chicken breast halves
  • 1/2 teaspoon freshly ground black pepper
  • 3 celery stalks, halved
  • 3 rosemary sprigs
  • 3 thyme sprigs
  • 3/4 cup seedless red grapes, halved
  • 2 tablespoons chopped pecans, toasted
  • 1/2 cup light mayonnaise
  • 2 tablespoons coarse ground mustard
  • 2 teaspoons salt-free Greek seasoning
  • 4 curly leaf lettuce leaves
  • 8 (0.66-ounce) slices light oatmeal bread

Nutrition Information

  • calories 305
  • fat 6.8 g
  • satfat 0.5 g
  • protein 26.8 g
  • carbohydrate 34.1 g
  • cholesterol 53 mg
  • iron 2.1 mg
  • sodium 666 mg
  • caloriesfromfat 20 %
  • fiber 5.1 g
  • calcium 59 mg

How to Make It

  1. Combine first 5 ingredients in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is tender. Drain; remove chicken, and cool. Discard liquid.

  2. Remove meat from bones; coarsely chop chicken. Combine chicken, grapes, and pecans in a bowl. Stir mayonnaise, mustard, and seasoning into chicken mixture. Cover and chill.

  3. Place lettuce on each of 4 bread slices; top each with 3/4 cup chicken salad and remaining bread slice.

Oxmoor House Healthy Eating Collection