Heart-Healthy Classic Chicken Salad Sandwich
Indulge guilt-free with our Heart-Healthy Classic Chicken Salad Sandwich, where wholesome ingredients meet vibrant flavors for a nutritious twist on a beloved lunch staple. Tender skinless chicken breast is simmered in low-sodium broth and paired with creamy Greek yogurt, tangy Dijon mustard, and a medley of crunchy celery, sweet red grapes, slivered almonds, and fragrant fresh dill. With an added splash of lemon juice and a sprinkle of black pepper, this light yet satisfying chicken salad is layered on crisp lettuce and hearty slices of whole grain bread. Perfectly balanced, this recipe is high in protein, low in sodium, and packed with heart-healthy nutrients, making it a smart choice for a midday meal. Ready in just 35 minutes, it’s ideal for busy days or meal prep, offering both flavor and nourishment in every bite!
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Recipe Information
Ingredients
- 1 pound skinless boneless chicken breast
- 4 cups low-sodium chicken broth
- 3 tablespoons plain Greek yogurt
- 1 tablespoon Dijon mustard
- 0.5 cup celery, finely chopped
- 0.5 cup red grapes, halved
- 2 green onions, thinly sliced
- 0.25 cup almonds, slivered
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 0.25 teaspoon black pepper
- 8 whole grain bread slices
- 8 lettuce leaves
Instructions
Place the chicken breast in a pot and cover with low-sodium chicken broth.
Bring the broth to a boil over medium-high heat, then reduce to a simmer.
Cook the chicken for about 15-20 minutes, or until fully cooked and no longer pink in the center.
Remove the chicken from the broth and let it cool. Once cooled, shred the chicken into bite-sized pieces using two forks.
In a large bowl, combine the Greek yogurt, Dijon mustard, celery, grapes, green onions, almonds, dill, lemon juice, and black pepper.
Add the shredded chicken to the bowl and mix well until the ingredients are fully combined and coated with the dressing.
Taste and adjust the seasoning if necessary.
To assemble the sandwiches, lay out 8 slices of whole grain bread.
Place a lettuce leaf on each slice of bread, then evenly distribute the chicken salad mixture on top of the lettuce on 4 of the slices.
Top the chicken salad with the remaining bread slices to form sandwiches.
Serve immediately or refrigerate and serve within 4 hours for best texture and flavor.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 2030 mg | 88% | |
| Total Carbohydrate | 128.9 g | 47% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 33.2 g | ||
| Protein | 188.8 g | 378% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2341 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
