Chicken salad sandwich with multi-grain bread
This Chicken Salad Sandwich with Multi-Grain Bread combines tender chicken, crunchy vegetables, and a creamy dressing, offering a nutritious option for lunch or dinner. It's easy to make and features a delightful mix of textures and flavors.
Cook time 0 min
Prep time 10 min
Ingredients:
1 tbsp celery3 tbsp onion
1 tsp mustard
1 tsp sour cream
1 tsp greek yogurt
1/4 tsp black pepper
1/2 lb chicken breasts
4 slices multi-grain bread
2 leafs lettuce
A Chicken Salad Sandwich with Multi-Grain Bread is a delicious and nutritious option for a light lunch or dinner. This recipe combines tender chicken breast with crisp vegetables and a creamy dressing, all nestled between two slices of hearty multi-grain bread. The balance of flavors and textures makes this sandwich incredibly satisfying.
Instructions:
- Begin by cooking the chicken breasts. You can boil, grill, or bake them until they are fully cooked and no longer pink inside. This typically takes about 15-20 minutes.
- Once cooked, let the chicken cool slightly, then shred it into bite-sized pieces using two forks or your hands.
- Finely chop the celery and onion. Set them aside.
- In a medium-sized mixing bowl, combine the mustard, sour cream, Greek yogurt, and black pepper. Mix until smooth and well combined.
- Add the shredded chicken, chopped celery, and chopped onion to the bowl with the dressing. Stir everything together until the chicken and vegetables are evenly coated with the dressing.
- Lay out the slices of multi-grain bread. Place a leaf of lettuce on two of the slices.
- Spoon the chicken salad mixture evenly onto the lettuce-covered slices of bread.
- Top with the remaining slices of bread to form two sandwiches.
- Slice each sandwich in half, if desired, and serve immediately. Enjoy your delicious chicken salad sandwich on multi-grain bread!
This Chicken Salad Sandwich with Multi-Grain Bread is not only easy to make but also packed with flavors and nutrients. It's a versatile meal that can be enjoyed at any time of the day. By following the tips provided, you can ensure your sandwich turns out excellent every time.
Chicken salad sandwich with multi-grain bread FAQ:
Cook the chicken breasts for about 15-20 minutes until they are fully cooked and no longer pink inside. You can boil, grill, or bake the chicken during this time.
Store leftovers in an airtight container in the refrigerator for up to 2 days. It’s best to keep the chicken salad separate from the bread until ready to serve to prevent sogginess.
Yes, you can substitute Greek yogurt with additional sour cream or mayonnaise if preferred. Adjust quantities to maintain the desired creaminess.
You can add diced apples, grapes, or walnuts for additional flavor and crunch. Just be mindful of balancing the moisture level to keep the sandwich from becoming soggy.
Use a meat thermometer to check the internal temperature of the chicken; it should reach at least 165°F (75°C). Alternatively, ensure there is no pink meat when shredded.
Tips:
- Boil or bake the chicken breasts until fully cooked and shred or chop them into bite-sized pieces.
- Use fresh, crisp lettuce leaves for the best texture.
- For a tangier taste, increase the amount of mustard or substitute some of the sour cream with additional Greek yogurt.
- To save time, you can use pre-cooked rotisserie chicken instead of cooking the chicken breasts yourself.
- Toast the multi-grain bread slices lightly for added crunch and flavor.
- Ensure all ingredients are thoroughly mixed for an even distribution of flavors.
- Serve the sandwich immediately for the freshest taste, but the chicken salad mixture can be prepared ahead of time and refrigerated.
Nutrition per serving
2 ServingsCalories 290kcal
Protein 33g
Carbohydrates 24g
Fiber 4.73g
Sugar 4.68g
Fat 6g
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