Chicken salad sandwich with multi-grain bread
Savor the perfect lunch with our Chicken Salad Sandwich on multi-grain bread. Featuring tender chicken breasts, crunchy celery, and zesty mustard, all mixed with creamy sour cream and Greek yogurt, this sandwich is topped with fresh lettuce for a deliciously wholesome bite. Easy to make and packed with flavor!
- 13 May 2025
- Cook time 0 min
- Prep time 10 min
- 2 Servings
- 9 Ingredients
{'text': '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.'}
Ingredients:
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!
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.
{'text': "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."}
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 290kcal | 15% |
| Protein | |
| Protein 33g | 22% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 4.73g | 12% |
| Sugar 4.68g | 5% |
| Fat | |
| Fat 6g | 7% |
| Saturated 1.42g | 5% |
| Cholesterol 88mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 110mg | 20% |
| Vitamin B1 0.28mg | 24% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 13mg | 82% |
| Vitamin B6 1.11mg | 65% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 4.01mg | 4% |
| Vitamin E 0.92mg | 6% |
| Vitamin K 36ug | 31% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.21mg | 23% |
| Iron, Fe 2.08mg | 19% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 380mg | 31% |
| Potassium, K 600mg | 18% |
| Selenium, Se 44ug | 81% |
| Sodium, Na 290mg | 19% |
| Zinc, Zn 1.78mg | 16% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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