This lightened up Chicken Salad Sandwich Recipe is the best one you will ever try,Serve on a toasted croissant and is perfect for lunch, brunch, and picnics
This is a sponsored post written by me on behalf of Blue PlateÂ® Mayonnaise. All opinions are 100% mine
Amazing Chicken Salad Sandwich Recipe
Summer is just around the corner and it’s time to take the dining room outside. That’s right! This amazing Chicken Salad Sandwich Recipe is the best one you will ever try because it’s dressed with a lightened up lemony-dilly dressing.
ThereÂ are lots of reasons why this one is the best. First, I cubed my chicken instead of shredding it like other salads. Although this sounds meaningless, it really makes a huge difference in flavor and texture.
Have you ever tried those deli versions where you don’t even know where the chicken is? All you can taste is mayo and more mayo. I personally, like to taste my chicken. Big chunks absorb the dressing without overpowering it.
To this Chicken Salad Sandwich Recipe, I added red peppers and red onions. It gives it a nice taste, crunch, and also a pop of color. I also added toasted slivers of almond for crunch.
And finally to round up the savory flavors, I threw in a few raisins to contrast the sweet, sour and the savory. A perfect harmony.
It took me lot’s of trials and errors to achieve the perfect Chicken Salad Sandwich Recipe but I finally nailed it. Serving the salad inside a freshly baked croissant because the buttery and the flakiness makes a huge difference. Much better than dry regular white, whole wheat or rye.
For this lightened up version, I used the newÂ Blue PlateÂ® Light Mayonnaise with Greek Yogurt because it has half the fat than regular mayo, is delicious and has 1 gram of protein per serving.
I hope you can try this delicious Chicken Salad Sandwich Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 4 Chicken Breasts cooked
- 1/4 red onion diced
- 1/2 red pepper diced
- 1/2 cup of raisins
- 1/2 cup of toasted slivered almonds
- 1 Cup of Blue Plate® Light Mayonnaise with Greek Yogurt
- Juice of 1 lemon
- 1/2 teaspoon of sugar or sugar substitute
- 2 teaspoons of dill chopped
- 2 teaspoons of stone ground mustard
- Salt + Pepper
- 4-6 in Croissants sliced the middle lengthwise and toasted
- Lettuce Mix
In a small bowl mix the Blue Plate® Light Mayonnaise with Greek Yogurt , lemon, sugar, dill, mustard, salt, and pepper. Taste to check seasoning, adding more if needed
Cube chicken breasts
Place chicken in a bowl, add the peppers, onions, raisins and almonds. Slowly add dressing 2 tablespoons at a time while mixing until desired flavor is achieved
You may no need the entire dressing.
Chill for 10-15 minutes for all the flavors to come together
Place chicken salad on toasted croissant with the lettuce
Here are 2 other chicken salad recipes you will love: