Rosemary Chicken Salad Sandwiches

I made this chicken salad without the nuts because I'm serving it at a bridal shower and don't know if anyone has nut allergies. I added some chopped celery like others suggested to give it that little crunch. I used fat free plain Greek yogurt with regular mayonnaise, not light. It was delicious, and saves a LOT of calories by using yogurt for half of the dressing. I will definitely make this again.

This chicken salad recipe is the best! If you love rosemary you'll love this! The only thing I do differently from the recipe is use all light mayonnaise instead of the yogurt--just what I have on hand. I love this as a sandwich, on whole wheat crackers or just as is!

This certainly was outstanding. Simple, few ingredients and delicious. I used whole grain dijon mustad, yummy and pretty too. I have made into sandwiches and used on low calorie wraps with lettuce for a filling, but light lunch! I would make this for guests for nice, quick lunch. Very tasty, will make again and again

This is a fantastic recipe! I served this to my niece and her husband who were visiting and they raved about it! To dress it up a bit for company I served it on croissants with some Boston Bib lettuce. Even my picky husband thought it was delicious. This will be my go to chicken salad recipe from now on!

I have been making this recipe since I saw it in Cooking Light in 2005. This is by far the best chicken salad sandwich I have ever had.

My first use of rosemary from the garden. It was so good. I have an old CL carrot chicken salad I like, but this is my new favorite. We always seem to have extra chicken when we make it.

I love this recipe! I always double it to make more. I use my magic bullet to finely chop the almonds, rosemary and onions. I also suggest using Greek yogurt to make it even lighter. A little extra Dijon doesn't hurt either. It tastes much better after sitting overnight!

I agree with adding chopped celery, grapes and apples. My use in tortilla wraps, thin Everything Bagel (yummmm) or just on top of fresh lettuce cups.............

This is now my "go to" chicken salad recipe.....I've made it exactly as written, and made it with substitutions....yummy!

This was okay but the fresh rosemary was overpowering. I will not use it again. Maybe after it sits overnight it will be better.

This is delicious. I added some green grapes and roasted the chicken breast myself but otherwise made as written. Served it in pitas that I spray with Pam and heat up in a frying pan. Will definitely add this to my regular rotation.

This is a great chicken salad recipe, I added dried cranberries and its fabulous. Definitely a keeper!!

Yum! Followed recipe exactly as written with the addition of a stalk of celery and served it on hearty oatmeal bread. Also served Tomato-Basil Soup. It has a heartier taste because of the rosemary, which, for us, made it perfect for supper on a cool winter's day. I don't think that I'd make this chicken salad recipe in the heat of the summer.

The rosemary totally elevates this recipe. I also used greek non-fat yogurt. I pretty much swap it out for mayo all the time now. I added craisins and used cashews instead of almonds.

Definitely a nice change from my usual chicken salad. My family loved it; even the one's who refuse to eat anything with nuts in it!

I made this and it was excellent. I followed the recipe almost exactly but next time I'll try adding some diced celery as well. Instead of smoked almonds I used unsalted plain. The taste was still very good. Will definately make again and again!

The great thing about this recipe is its adaptability. The rosemary is fabulous. Here's my adaptation: I used only a couple of tablespoons of canola mayonnaise and the rest plain yogurt. I used cashews instead of almonds, and added chopped celery, dried cranberries, and quartered grapes. I cut back slightly on the salt and pepper and added lemon pepper to taste. This is perfect for sandwiches or over a bed of baby spinach.

I am in my 30s and I have heart disease so I have to be very careful about what I eat. The only problem is I love food, especially chicken salad. I decided to give this a try even though I hate plain yogurt. I omitted the nuts because I didn't have any on hand. Other than that I followed it exactly. This is SOOOO good! You simply can not tell the difference between this and the regular fat laden chicken salad. I felt guilty like I was eating something I shouldn't. I have plenty for lunch or dinner this week and will definately be making some more!

Excellent recipe with bold flavors! I used a container (aprox. 1/2 cup) of Chobani Greek Yogurt and no mayo and added a bit more rosemary and dijon than instructed. I also used a 1/3 cup of mixed almond slivers and cranberries in the recipe as well. Cooked chicken as previous reviewers noted at 350 degrees for 40 minutes, covered with tin foil and drizzled a dab of olive oil, salt, and pepper on chicken. Have the batch in the fridge and looking forward to lunch this week!

I can't believe I have never reviewed this recipe. I have made it at least 15 times so obviously my family and I love it. The best chicken salad recipe ever on bread, on crackers, in pita, on salad. Just perfect.

Yep...gotta chime in with everyone else here. This is outstanding chicken salad. My husband who usually doesn't like any mayo based salads loves it & actually asks for it. This is a warm weather staple in our house.

The BEST chicken salad I've ever made! I made a few adjustments just to fit my taste: I used chopped pecans instead of almonds. I also used a little less mayo and a little more plain yogurt (I LOVE the plain yogurt in place of mayo!). I added a few chopped grapes and apples and will put celery in it next time I make it. I ALWAYS double the recipe because there is never enough to last more than 2 days! A fabulous light version of a well-loved kind of sandwich!

I was worried because it used low fat mayo and yogurt..It is very tasty though. Used greek yogurt instead of low fat yogurt.

Yummy, make-ahead, packable lunch. Used leftover rotisserie chick breast.

Elegant and tasty. I add more rosemary b/c I love it, and add a couple stalks of chopped celery. My family is not a big fan of the almonds, but I love the smokey flavor and the crunch, so I keep them in but chop them very finely. This takes like something you would get at a french bistro. It is our "go-to" recipe for chicken salad. I serve with CL cream of tomato soup.

I thought this was a very good recipe, and it was really a hit. Just to shake it up a bit, and since I love the flavor or tarragon, the next time I made it I subbed it for the rosemary, and also used low-fat sour cream instead of yogurt. I am now a rock star with my family ~~~~

This was a 5 star recipe with a few modifications, which is why I rated it 4 stars. I cooked my chicken breast in the oven covered in foil and that helped keep them moist. I used only 2 tablespoons mayo and the rest yogurt (to round out the 1/2 cup total) to cut down on even more calories and you couldn't tell a bit. I think next time I might just try all yogurt and see how it tastes. I upped the almonds a smidge more than a 1/4 cup and added dried cranberries for a little sweetness/tartness. I used a teaspoon fresh rosemary as called for but thought it was a little overpowering so next time I might use a little less. Having said all that, I ate some directly after I made it but haven't tried it again after letting it sit in the fridge and all the flavors meld together, that will be tonight for dinner and I can only imagine it will be even better! This truly is a special chicken salad recipe, one of the best I've made! I bet with a little effort it could make a really great finger appetizer by shredding the chicken so it's not chunky and stuffing it inside of cherry tomatoes.

This recipe was really good!! I am not a huge green onion fan, so I probably won't add as many next time. However, the smoked almonds really had a unique flavor!! I will defiantly be making this again!

This is my absolute favorite chicken salad recipe. I don't think I will ever make any other kind. There's no way anyone can tell that this is "light". I used to bring it to work in the summer for lunch, and ate it with pita chips instead of on sandwich bread (so it wouldn't get soggy). Easy and delicious.

This is amazing! And that's saying a lot coming from me because I really am not a fan of chicken. So when I find a good chicken recipe, it's a keeper! The only thing I did differently was add a couple of stalks of celery chopped up. Delicious!!

This recipe is astoundingly delicious. It's one of my go-to favorites. I recently brought it on a picnic at a winery and it was well received by everyone, especially when paired with the crisp Savignon Blanc that we were drinking.

I might make a few personal tweaks on the recipe but it's an excellent recipe as is. The only thing I might do is add some heat as I like a little spice in my chicken salads. I will be making it again the next time I have left over chicken.

I was really excited about this recipe because I have a weakness for both chicken salad and tasty herbs such as rosemary. I was very happy with how the recipe turned out, it was great! I omitted the onions, and used a little more chicken, but followed everything else exactly. I was very impressed with how creamy everything was, even though it didn't seem to me that much mayo or yogurt was used. The consistency was perfect! And the rosemary and smoked almonds were delicious touches. I would definitely make this again, just not sure it's perfect enough to deserve 5 stars. Great, though!

I've made this recipe SEVERAL times in the summer for my family and friends. I added candied almonds that I purchased near the salad section of the grocery store to the recipe. I paired the rosemary chicken salad sandwiches with a strawberry salad from Cooking Light. Yummy.

This is better than any chicken salad recipe I have tried!! Didn't change a thing except to double all ingrediants but chicken. Thanks so much!! Pefect flavor combo!

This recipe has become a staple in my kitchen. I use Tyson frozen grilled chicken strips, fresh rosemary from my yard and have started substituting the green onions with celery - just as good (without the onion breath afterward!). It's perfect for any season!

Holy Freaking Awesome! This recipe got an enthusiastic thumbs up from everyone in my family, despite the nuts (which only I love, apparently). No one could tell it was a light recipe. The rosemary is a great flavor enhancer and not overpowering at all. I made the recipe exactly as written and let it sit overnight to let the flavors meld. I served it on sourdough bread--also an excellent decision. Next time I will make a double batch because now we're fighting over leftovers.

This was the best chicken salad ever! I will be making this again often. The whole family really loved this. The only thing I did different was substitute pecans for the almonds. Perfect.

I have made this recipe over and over and over again. I LOVE IT! I add a little more dijon and a little less salt because the smoked almonds I buy are already salted. I love the use of yogurt in place of some mayo - it keeps it creamy without all the extra fat! Perfect recipe. I've made this for small gatherings - a hit - it's the best with a really grainy bread, but is also good in pitas and stuffed into a tomato or pepper, or over a bed of romaine.