Low Sodium Classic Chicken Salad Sandwich
Indulge in a heart-healthy twist on a timeless favorite with this Low Sodium Classic Chicken Salad Sandwich recipe! Perfect for those watching their salt intake, this dish uses tender poached chicken, cooked in low-sodium chicken broth, for a flavorful base. A creamy blend of mayonnaise and plain Greek yogurt replaces overly salty seasonings, while crisp celery, sweet red grapes, and delicate green onion create a harmonious texture burst with freshness. Enhanced with Dijon mustard, black pepper, and a touch of dried thyme, this chicken salad is ideal for layering onto hearty whole wheat bread with crisp lettuce for added crunch. Ready in just 40 minutes, this satisfying and nutritious sandwich is perfect for lunch or a light dinner. Experience guilt-free indulgence while prioritizing heart health with this wholesome recipe!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 cups Low sodium chicken broth
- 0.5 cup Mayonnaise
- 0.25 cup Plain Greek yogurt
- 2 pieces Celery stalks, diced
- 0.5 cup Red grapes, halved
- 2 pieces Green onion, sliced thinly
- 1 tablespoon Dijon mustard
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 8 pieces Whole wheat bread slices
- 4 pieces Lettuce leaves
Instructions
Place the chicken breasts in a medium-sized saucepan and add low sodium chicken broth. The broth should cover the chicken completely. Bring to a simmer over medium heat.
Reduce the heat to low, cover, and cook the chicken for 15-20 minutes or until cooked through. Chicken should reach an internal temperature of 165°F (75°C).
Remove the chicken from the broth and let it cool slightly. Once cooled, shred the chicken using two forks or cube it into bite-sized pieces based on preference.
In a large mixing bowl, combine mayonnaise, Greek yogurt, and Dijon mustard. Stir until smooth.
Add the shredded or cubed chicken to the bowl along with diced celery, halved grapes, sliced green onions, black pepper, and dried thyme. Mix until the ingredients are well combined.
Taste the chicken salad and add more black pepper if desired. Note that the purpose of this recipe is to keep the sodium content low, hence no additional salt is added.
To assemble the sandwiches, lay out the slices of whole wheat bread. Place a lettuce leaf on one slice of bread for each sandwich.
Spoon an even amount of chicken salad mixture onto the lettuce. Spread it evenly and top with another slice of bread.
Cut the sandwiches in half if desired and serve immediately. Enjoy your heart-healthy, low sodium chicken salad sandwich!
Nutrition Facts
Calories |
2353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 3217 mg | 140% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 33.3 g | ||
| Protein | 187.4 g | 375% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 548 mg | 42% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2679 mg | 57% | |
*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.
