Randy Mayor
5 servings (serving size: 1 sandwich)

Fresh rosemary and smoked almonds set this chicken salad apart from all the others, and rotisserie chicken breasts make it quick and easy.

How to Make It

Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

FranciscaWard's Review

April 11, 2013
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.............

ESmith6's Review

July 05, 2012
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.

bamiel's Review

August 08, 2014
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.

mannroberts's Review

April 08, 2014
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!

beezer825's Review

September 23, 2013
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

Peggspark's Review

August 09, 2013
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!

sterae's Review

August 08, 2013
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.

KathleenInc's Review

April 30, 2013
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.

AmandaLuanne's Review

April 20, 2013
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!

vanessan's Review

April 09, 2013
This is now my "go to" chicken salad recipe.....I've made it exactly as written, and made it with substitutions....yummy!