Ingredients
Scale
- ¼ cup reduced-fat plain strained (Greek-style) yogurt
- ¼ cup light mayonnaise
- 1 teaspoon lemon juice
- ¾ teaspoon ground pepper
- ¼ teaspoon salt
- 2 ½ cups cubed cooked chicken breast
- ¾ cup red grapes, halved
- ½ cup chopped unpeeled Gala apple
- ½ cup thinly sliced celery
- ¼ cup coarsely chopped pecans
- 8 slices multigrain bread
- 8 leaves butter lettuce
Instructions
- Stir yogurt, mayonnaise, lemon juice, pepper, and salt together in a medium bowl until well combined.
- Fold in chicken, grapes, apple, celery, and pecans until evenly coated.
- Divide the chicken salad among 4 bread slices.
- Top each with 2 lettuce leaves.
- Place the remaining bread slices on top.
Notes
- You can use Greek yogurt instead of mayonnaise for a lighter option.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing chicken salad is not recommended as the texture may change.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 10g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 60mg