Tribble Chicken Salad Sandwich
Transport your taste buds with the irresistible Tribble Chicken Salad Sandwich, a perfect harmony of creamy and crunchy textures paired with a delightful balance of sweet and savory flavors. This easy-to-make recipe features tender shredded chicken breast tossed in a luscious blend of mayonnaise and Greek yogurt, then elevated with the crispness of celery and green apple, the tangy pop of dried cranberries, and the nutty crunch of toasted pecans or walnuts. With a sprinkle of fresh parsley and gentle seasoning, every bite is bursting with vibrant, wholesome goodness. Whether served on hearty slices of bread with optional lettuce for added freshness or packed for a portable lunch, this chicken salad sandwich is as satisfying as it is versatile. Ready in just 20 minutes, it's a quick and delicious go-to for picnics, meal prep, or a crowd-pleasing weeknight dinner.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups (shredded) Cooked chicken breast
- 0.5 cups Mayonnaise
- 0.25 cups Greek yogurt
- 2 stalks (diced) Celery
- 0.25 cups (finely diced) Red onion
- 0.5 (diced) Green apple
- 0.25 cups Dried cranberries
- 0.25 cups Chopped pecans or walnuts
- 2 tablespoons (chopped) Fresh parsley
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 (optional, for serving) Lettuce leaves
- 8 slices Bread
Instructions
In a large mixing bowl, combine the shredded cooked chicken breast, mayonnaise, and Greek yogurt. Mix until the chicken is evenly coated.
Add the diced celery, red onion, green apple, dried cranberries, and chopped pecans (or walnuts) to the chicken mixture. Stir until all ingredients are well incorporated.
Sprinkle in the chopped parsley, salt, and black pepper. Gently mix to evenly distribute the seasonings throughout the chicken salad.
Taste the mixture and adjust the seasoning with more salt or pepper, if needed.
To assemble the sandwiches, place a lettuce leaf (optional) on one slice of bread. Scoop a generous portion of the chicken salad onto the lettuce, then top with another slice of bread. Repeat for the remaining servings.
Serve the sandwiches immediately or wrap them tightly in plastic wrap for later. They can be stored in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 751 mg | 33% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 12.6 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 518 mg | 11% | |
*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.
