A lighter take on classic, creamy chicken salad with juicy apple chunks, crunchy pecans, and tart dried cranberries! A hearty, healthy meal in 20 minutes!
Prep Time: 5 minutesminutes
Cook Time: 15 minutesminutes
0 minutesminutes
Total Time: 20 minutesminutes
Servings:4servings
Ingredients
2largeboneless skinless chicken breasts, pounded to ½ inch thickness
salt and pepper to taste
1teaspoonItalian seasoning
8slicessandwich bread , (I used a whole grain wheat - I recommend something like this!)
1cupchopped romaine lettuce
1apple , cored and chopped
1celery stalk, chopped
¼cupdried cranberries
⅓red onion, diced
⅓cuppecans
⅓cupplain fat free Greek yogurt
¼cuplight mayo, may sub additional greek yogurt
1tablespoondijon mustard
½teaspoongarlic powder
Instructions
Season chicken with Italian seasoning and salt and pepper to taste. Cook in a large skillet over medium heat for 4-6 minutes on each side until cooked through. Chop into 1/2-inch pieces and transfer to a large bowl.
Add apple, celery, cranberries, onion, pecans, greek yogurt, mayo, dijon mustard, and garlic powder to the bowl and stir to combine. If desired, add salt and pepper to taste.
Assemble sandwiches by distributing romaine and chicken salad mixture between 4 slices of bread. Top with remaining slices of bread and serve.
Notes
Serve alone, on bread as a sandwich, or in a wrap.