- Mix together the Greek yogurt, sundried tomatoes, roasted red peppers, chopped chicken, almonds, and basil in a medium mixing bowl until well combined.
- Portion ¼ of the chicken salad between 2 slices whole grain bread, putting a ¼ cup spinach into each sandwich as well. Serve immediately. (Leftover chicken salad can be stored in the refrigerator.)
Banner Image:
MediterraneanChickenSaladSandwiches_KT1.jpg
Ingredients:
1 cup plain Greek yogurt
¼ cup sundried tomatoes finely chopped
2 roasted red peppers, finely chopped
3 cups chopped cooked chicken breasts (from about 1 pound chicken)
¼ cup sliced or slivered almonds
¼ cup chopped fresh basil
1 cup spinach
8 slices whole wheat bread
Nutrition:
Calories: 360, Total Fat: 8g, Saturated Fat: 1.5g, Sodium: 390mg, Carbohydrate: 30g, Fiber: 5g, Sugar: 6g (Added Sugar: 0g), Protein: 40g
Author:
An Oldways recipe, courtesy of Kelly Toups
Description:
Chicken salad gets a delicious and nutritious Mediterranean makeover, using Greek yogurt as the binder, and fragrant sundried tomatoes and roasted red peppers for flavor.
