ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

On-The-Go Sandwiches

Yield Serves 4

Ingredients

  • 1 cup cooked chicken breast half, diced
  • 1 celery rib, diced
  • 1/2 cup red grapes, halved
  • 3 tablespoons plain yogurt
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon dried dill weed
  • 1 cup cucumbers, thinly sliced
  • 8 slices bread

How to Make It

  1. In a medium bowl, stir together the diced chicken, celery, grapes, yogurt, Dijon mustard, honey, and dill weed. Spread 1/4 of the chicken mixture onto a slice of bread. Place 1/4 cup cucumber slices on chicken mixture and cover with another slice of bread. Cut into quarters. Repeat with remaining filling and bread. Chicken mixture will keep in refrigerator for up to 4 days. Recipe provided by Mrs. Baird's Bakeries

    Notes: Mix and match the slices of bread -- it's okay to use two different slices of bread on the sandwich for great variety! Feel free to add vitamin rich vegetables such as fresh spinach, shredded carrots, shredded red cabbage, red and/or green grapes to the chicken mixture.